Crumb Scene Investigates: Let’s treat dad to a Father’s Day Breakfast

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(Last Updated On: July 27, 2015)

Father’s are the best, aren’t they? They work so hard for their families and are so humble about it. So let’s show them how much they mean to us with a great start to their Father’s Day. If your father or husband loves waffles this combination is amazing together. These are crispy buttermilk waffles topped with candied pecans served with mascarpone cream and bananas. Serve them with your favorite breakfast sides or by themselves. Let’s get into it.

¾ cup all purpose flour
1/3 cup butter, melted
¼ cup cornstarch 1 egg
½ tsp baking powder 2 tsp sugar
¼ tsp baking soda ½ tsp vanilla extract
½ tsp salt ½ tsp lemon zest
1 cup buttermilk 1 banana, sliced for serving

Procedure: In a large bowl mix all dry ingredients together. In a large measuring cup combine wet ingredients egg, vanilla and lemon zest – mix well to break up the eggs. Pour into flour mixture and mix well. Let the batter rest for 20 -30 minutes. While batter is resting preheat your waffle iron. Follow the cooking directions for your waffle iron.

Candied Pecans

1 cup pecan halves
2 tbsp butter
2 tbsp brown sugar
1/8 tsp ground cinnamon (optional)

Procedure: Melt the butter in saucepan over medium heat. Add the pecans and coat all the pecans. Add the sugar and cinnamon to the pan. Cook to coat and caramelize the sugar on the pecans. Place on parchment paper and with two forks separate any clusters. Cool completely.

Mascarpone Cream

½ cup mascarpone cheese
½ cup heavy cream, cold
2-3 tbsp powdered sugar (to taste, you can add more)
½ tsp vanilla extract

In a mixer, fitted with a whisk attachment, whisk the heavy cream about 1-2 minutes to incorporate some air in it. Add the mascarpone, sugar and vanilla. Continue to whisk until light and fluffy. If too thick, just add a small amount of heavy cream and whip it some more to incorporate it. (This cream is great on fresh fruit too).

To assemble the whole waffle goodness, place 1-2 waffles on a plate, slather both with butter and top with pecans, banana slices and a good-sized dollop of mascarpone cream. Top off with your favorite syrup. Yum!

About Chef Mariea Cobb

I come from a long line of women who share the gift cropped mariea cobbof food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.

Mariea Cobb –

Crumb Scene Investigates: Let’s treat dad to a Father’s Day Breakfast