DIY Waffle Platter - The Sweet Rebellion
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DIY Waffle Platter

Nothing says “weekend” like a long, lazy brunch. Preferably something indulgent, enjoyed with family and friends at a leisurely pace. And what could be more fun than a customisable brunch where each person can make their own personal favourite waffle stack?
I love making waffles for brunch, because a) who doesn’t love waffles, and b) they can be made in advance! Yes that’s right, you can make your waffles days (or even weeks) in advance and freeze them, then simply pop them in the toaster to heat (no need to defrost first). To create this beautiful DIY waffle platter, place the waffles on a pretty tray with a variety of fresh fruit, chocolate spread, syrup, nuts and of course Lancewood Mascarpone Cheese. If I were to describe my perfect waffle, it would be warm and crispy on the outside, light and fluffy on the inside, topped with fresh banana slices, caramel sauce and lots of rich creamy mascarpone cheese! What’s your favourite waffle topping?
P.S. This DIY Waffle Platter is also a fabulous way to treat a loved one to breakfast in bed!

This post was sponsored by Lancewood. All text and opinions are 100% my own.


(Serves 4-6)

280g flour (2 cups)
20ml baking powder (4 tsp)
45ml sugar (3 tbsp)
2,5ml salt (½ tsp)
500ml Lancewood Cultured Buttermilk
2 eggs, separated
100ml melted butter or oil, plus extra for greasing
10ml vanilla essence (2 tsp)

250ml strawberries (1 cup)
250ml raspberries (1 cup)
250ml blueberries (1 cup)
3 bananas
125ml flaked almonds (½ cup)
125ml toasted coconut flakes (½ cup)
250ml maple syrup (1 cup)
250ml Nutella (1 cup)
250g Lancewood Mascarpone


  • Add the flour, baking powder, sugar and salt to a large bowl. 
  • In a separate bowl combine the buttermilk, egg yolks, melted butter/oil and the vanilla essence. 
  • Add to the dry ingredients and stir until just combined – the mixture will still be lumpy but with no more visible streaks of flour. 
  • Beat the egg whites to stiff peaks then gently fold in to the waffle batter. 
  • Preheat the waffle iron and brush lightly with melted butter or oil. Pour on about ½ cup of waffle batter and cook for 3-5 minutes until golden and crispy. Repeat with remaining batter. 
  • Place the waffles onto a lined baking tray and keep warm in a 100C oven until ready to serve.
  • To assemble the platter, rinse and drain the berries, and slice the bananas. Place all the toppings into little serving dishes. Place the waffles onto a large serving board and arrange the toppings around the waffles. 
  • Stack 3-4 waffles onto a plate, add desired toppings and serve with a generous dollop creamy Lancewood Mascarpone!

TIP: Place any leftover waffles into a freezer bag and freeze for up to 3 months. Simply toast the frozen waffles in a toaster until crispy before serving.

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