Recipe courtesy of 8Broads.
For the Waffles
- 3/4 cup all purpose flour
- 1/3 cup corn starch
- 3/4 cup carrots, finely grated
- 3/4 cup almond meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3/4 tablespoons lemon zest
- 6 tablespoons butter, melted
- 1 egg, separated
- 2 tablespoons sugar
- 4 thin slices pineapple, peeled and cored
- 1/2 cup mascarpone
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
For the Waffles
Preheat the waffle iron. In a bowl, combine the flour,almond meal, cornstarch, baking powder, baking soda, 2 tablespoons of sugar, and salt. Stir with a wire whisk to combine and make sure that there are no lumps.
Separate the egg and place the egg white in a medium bowl whip until stiff. In another bowl combine the grated carrots, buttermilk, melted butter, egg yolk, and vanilla. Add to the dry ingredients and when all is mixed gently fold in the beaten egg whites. Set aside.
Slice each half into 4 thin slices. Arrange the slices in a glass baking dish and brush with melted butter. Place under the broiler for 5 to 10 minutes, watching carefully, until they start to brown at the edges. Remove from the oven and set aside.
Brush the hot waffle iron with oil. With a dipper, measure enough of the carrot batter onto the bottom half, not filling to the sides (about 1/2—2/3 cup) so that it bakes without baking over. Carefully remove from the iron when the light turns off and it is baked, 5 to 8 minutes. It will be a deep golden brown.
Place on a plate, Add 2—3 tablespoons of the mascarpone in the middle and arrange the a slice of the roasted pineapple on top. Sprinkle with powdered sugar and a bit of finely grated carrot. Serve with syrup if desired.
In a small bowl, combine the mascarpone, 1 tablespoon sugar, and lemon juice. Set aside.