Buttermilk Belgian Waffles with Lavender Mascarpone Cream and Candied Bacon
I look forward to Easter brunch every year. The bright colors, the decorated eggs, the children running around with baskets of goodies. To me, it’s the true marking of Spring, and what better way to celebrate the changing of seasons than a rustic brunch inspired by mother nature.
Essentially Spring on a plate, these recipes use fresh, unique ingredients and are surprisingly simple to make. Pure maple syrup, lavender, whipped mascarpone cream, a mountain of fluffy buttermilk waffles, and a generous side of candied, thick-cut maple bacon. Does it get any better? Both sweet and savory, this feast will suit any pallet, adults and kids alike. Not to mention, it provides the ultimate fuel for Easter egg hunting...that is after the food coma wears off.
I paired the brunch with a refreshing citrus Greyhound cocktail, but with a twist: caramelized pink grapefruit slices and a dash of lavender. It’s light, sweet, and the perfect compliment to the whipped lavender mascarpone cream. See my recipe here.
When nature says, “Let’s party,” we should listen! Wishing you a Happy Easter!
Classic Buttermilk Waffles
- 1 ¾ cups all-purpose flour
- 3 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ¾ cups buttermilk
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 4 tbsp unsalted butter, melted and cooled
- Preheat the waffle maker.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Stir in the buttermilk, eggs, vanilla extract, almond extract, and melted butter. Stir till just blended and no more dry spots remain in the bowl, but don’t over mix.
- Brush the waffle maker with butter or non-stick baking spray. Pour about ¾ cup of batter in the center. Close and cook for about 2 ½ minutes, till it’s a nice golden brown.
- Repeat with the remaining batter.
- Keep waffles warm in a 200°F oven till ready to serve.
- Serve with Lavender Mascarpone Cream and pure maple syrup.
Lavender Mascarpone Cream
- 1 cup heavy whipping cream, chilled
- 4 oz mascarpone cheese, at room temperature
- ¼ to ½ cup powdered sugar (depending on your sweet level)
- ½ tsp pure vanilla or almond extract
- ½ tbsp of fresh or dried lavender, finely chopped
- In a medium bowl, using an electric mixer or whisk, whip heavy cream until stiff peaks form.
- In another medium bowl, beat the mascarpone cheese, powdered sugar, and vanilla till smooth. With a rubber spatula or wooden spoon, stir in the lavender.
- Using the same spoon or spatula, add the whipped cream to the Mascarpone mixture. Gently fold till smooth.
- Spoon a generous dollop onto warm waffles and top with maple syrup. Chill any leftovers for up to 3 days.
Note: Mascarpone cheese can be found in most supermarkets, but you can substitute with cream cheese.
Candied Maple Bacon
* Serves 6
- 1 lb thick cut bacon
- ¼ pure maple syrup
- Dash of black pepper (optional, but delicious)
- Preheat your oven to 400°F. Line a thick rimmed baking sheet with foil and a baking rack.
- Arrange the bacon on the baking rack in a single layer, trying not to overlap. With a pastry brush, brush one side with maple syrup. Sprinkle with a dash of black pepper, if using.
- Roast the bacon for 10 minutes. Remove the baking sheet and flip the bacon to the other side. Brush the other side with maple syrup and a dash of black pepper. Roast about 10 minutes more, or to desired crispness.
- Serve immediately, alongside waffles.