Kiddipedia
Mother’s Day is fast approaching, and what better way to make Aussie mums feel special than with some delicious homemade blueberry waffles (delivered to her in bed of course)!
Breakfast in bed is iconic on Mother’s Day and as temperates have dipped, it’s the perfect excuse to let our mum’s cosy up in bed while enjoying these delicious Waffles with Blueberry, Apple Compote & Cinnamon Mascarpone – yum! She won’t be forgetting these anytime soon, we can assure you of that!!
Serves 4
Ingredients
2 cups (310g) fresh blueberries
1 x 250g mascarpone
3 teaspoons honey
1/2 teaspoon ground cinnamon
2 large granny smith apple, peeled, cored, and cut into 2cm chunks
1 tablespoon lemon juice
3 tablespoons sugar
3/4 cup (180ml) cup milk
3 tablespoons vegetable oil
1 egg
1 cup (150g) self-raising flour
1 tablespoon sugar
Maple syrup
Cinnamon
Method
Combine the mascarpone, honey and cinnamon in a medium bowl with a spoon. Cover and place in the fridge to chill.
For the apple compote combine granny smith apples, blueberries, lemon juice and sugar in a large saucepan. Place over a low heat for approx. 10min stirring gently and occasionally until apples are tender but not soggy. Remove from heat, set aside to cool completely. (Makes around 400g).
Pre-heat your waffle maker.
For the waffles place the milk, vegetable oil, and egg together in a medium bowl and whisk together.
In a separate, large sized bowl, combine self-raising flour and sugar.
Slowly pour the liquid mixture into the dry mixture and mix well with a spoon.
Pour 1/4 cup of batter into your waffle maker and cook for 3-4 minutes or until waffle is golden brown. Carefully remove and place onto serving plate.
Repeat steps with remaining batter till finished.
Top with a scoop of frozen yoghurt, 2 tablespoons compote, maple syrup and cinnamon. Serve immediately.
Excess compote can be stored in the fridge covered for up to 1 week.
