Yesterday was my big kids first full day back to school. Alarms were set, lunches were packed, and I walked home alone with seven hours with just one child ahead of me. When I walked back into the house, the quiet was almost deafening. The door didn’t slam, their feet didn’t pound up the stairs, and there was no one to nag about the dirty pajamas left on my bathroom floor. To celebrate the return of my kingdom, I made myself a very grown up breakfast.
I had some leftover waffle batter from the kids’ breakfast, but rather than topping them with maple syrup and salted butter (always a nice choice), I topped them with a raw honey, mascarpone and ricotta blend along with some strawberries macerated in balsamic vinegar. The end result was more like deconstructed cannolis than waffles, and I basically licked the plate. Although sweet, the protein from the cheese kept me from having that too sweet feeling that pancakes and waffles sometimes leave me with. I’m planning on trying that same filling in ebelskivers soon. I can just imagine it oozing out of stuffed Norwegian pancakes.
Summary: This very grown up breakfast is as good as something you would eat at the Peninsula.
- Waffles made from your favorite waffle mix (ours is Golden Malted)
- 3/4 cups of strawberries, washed, stemmed, and quartered
- 1/2 cup of high quality balsamic vinegar
- 1/2 cup of raw honey
- 1/2 cup of mascarpone cheese
- 1/4 cup of ricotta cheese
- Cut the strawberries. Pour the balsamic vinegar on top. Put in fridge for 15 minutes.
- Make your waffles.
- In a small bowl, mix the ricotta and mascarpone. Top with raw honey. Mix well with a fork.
- Spread the cheese mixture on top of the waffle. Drizzle the strawberries and balsamic syrup on top. Enjoy immediately with a nice cup of coffee and the day’s paper.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2
Microformatting by hRecipe.