Perfectly fluffy waffles with a crispy outside are topped with berries and the perfect lemon mascarpone whipped cream!
Waffles. Don’t waffles just scream weekend brunch? When someone says weekend brunch, I have 2 categories of what I imagine. The first is me going out with some friends to a little cafe that we’ve never tried before, ordering too much food because we can’t decide if we want sweet or savory so we get both, drinking 4 cups of coffee with the meal, and of course taking pictures of the food because without photos I have a hard time remembering what I’ve done with my life. The other thought “weekend brunch” brings to mind is waking up in the morning to the sun shining through the windows, gathering around the kitchen table in our jammies, having waffles and pancakes and all the whipped that can fit on the waffle or pancake, sipping on some coffee, and laughing and just enjoying the company of family. True, these ideas may be a little romanticized in my head, but you get the sentiment. Buuut to be honest, these waffles are good ANY day of the week!!
Anyways, back to the waffles. Nothing is worse than a soggy waffle, but one that’s burnt or crunchy all the way through is not much better. This waffle recipe is the secret solution to all your waffle problems. It’s super light and crispy on the outside, fluffy and airy on the inside, has the perfect amount of sweetness and makes the perfect vehicle for all the waffle toppings you could want. My sister told me I should call it a “cloud waffle.” That should give you an idea of how amazingly fluffy and delightful these things are.
THE SECRETS TO THE PERFECT WAFFLE
FOLLOW THE DIRECTIONS! I know I’m usually one that loosely follows directions and am all for shortcuts and substitutions, but for these waffles, I’d highly recommended taking the extra effort to following the directions. There are a few secrets to make this waffle amazing. 1. Corn starch – this is what makes the outside crispy; 2. Whipping the egg whites before folding it in the rest of the batter – this makes the inside fluffy and airy. And might I say cloud-like; 3. Putting the waffle in the oven when it’s done- that makes it extra crispy and keeps it warm while the other ones cook; the last one that I’ll mention (an honorable mention, if you will) is that you should let the batter sit for 10-15 minutes after you make it. I only mention this part because I think it’s one that most of us don’t do. I mean, really, who wants to sit there and wait for the batter to just sit there? But this part is important to allow the rising agents to take effect.
LEMON MASCARPONE WHIPPED CREAM
Now this whipped cream is optional. You can obviously just make regular whipped cream or use the ones out of the can, but I highly encourage you to take the extra effort to make it. It is so so worth it! There’s something so enticing about mascarpone cheese because it adds a richness and smoothness to the airy whipped cream. Then when you add the lemon juice and zest, it creates magic with the berries. Trust me on this one, it is amazing. I know I said this lemon mascarpone whipped cream is optional, but as a friend, I’m going to say I’ve changed my mind, and it is now mandatory. You’ll thank me for it.
So there you have it, the secret to making the perfect waffle, and a darn good topping to go on top of it. Once you’ve tried it, you’ll be addicted. Go enjoy this wonderful day with your friends and family with these delicious waffles! Hugs & kisses and all my best wishes.
(One note, I got this recipe from Inspired Taste, but doubled it and got 7 waffles instead of the expected 8-10. I tend to overfill my waffle iron). With the extras, you can refrigerate them if you’ll eat them within the next day or so, but you can also freeze them. Either way, they toast up real nice in the toaster oven!
- 1-1/2 cup all purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp sugar
- 1 tsp salt
- 2 cups milk
- 2/3 cup vegetable oil
- 2 large eggs, separated
- 2 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1 tbsp white sugar
- 4 oz mascarpone cheese
- zest of one lemon
- 1 tbsp lemon juice
- Heat oven to 200F.
- Separate your eggs. Whisk egg whites until stiff peaks are formed. Set aside.* (see note)
- Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl.
- In another bowl, whisk milk, vegetable oil, egg yolk and vanilla together until blended.
- Pour the wet ingredients into the dry ingredients and whisk until just mixed.
- Fold the egg whites carefully into the batter. Try not to deflate the egg whites.
- Set batter aside for 10-15 minutes.
- Pour batter onto heated waffle iron and cook until golden brown. Set cooked waffle directly onto oven rack. This step will crisp up the waffle and keep it warm while you're making the others.
- Repeat with remaining batter.
- With an electric mixer, whip heavy whipping cream until stiff peaks form. Add remaining ingredients to the bowl and fold to combine.
- Serve the waffles with lemon mascarpone whipped cream, berries, and syrup if desired.
- Enjoy immediately. You can refrigerate them if you'll eat them within a day or two, or you can freeze them if that's necessary. Either way, they reheat really well in the toaster oven.
- *You can choose to skip the step involving separating the eggs, and simply combine both the egg yolks and whites in to the wet ingredients. However, I highly recommend completing this step because this is what makes the waffles so light and fluffy.