Lemon Drizzle & Cream Cheese Waffle Stack
Serves 2 | with Blueberries
Al fresco season is upon us at last! Bring some sunshine to breakfast with this Lemon Drizzle & Cream Cheese Waffle Stack.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Lemon
100 grams
Cream Cheese
(Contains Milk)
4 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains Soya, Cereals containing gluten, Egg May contain Milk, Nuts)
125 grams
Blueberries
Not included in your delivery
1 tbsp
Water
40 grams
Sugar
Nutritional information
Utensils
Instructions
a) If you don't have a microwave, preheat your oven to 220°C/200°C fan/gas mark 7 for the waffles.
b) Zest and halve the lemon.
c) Juice the lemon into a small saucepan and add the water and three quarters of the sugar (see pantry for both amounts). Stir on low heat until the sugar has completely dissolved, 2-3 mins. Set aside to cool.
a) In a small bowl, combine the cream cheese, lemon zest and remaining sugar.
b) Warm 4 waffles by popping them in the microwave for 30 secs. TIP: Keep the remaining waffle for another recipe.
c) If you're using the oven, pop the waffles onto a baking tray and into the oven to warm through, 2-3 mins.
a) Place 2 waffles side by side on each plate. Drizzle half the lemony syrup over the waffles, letting it soak in.
b) Once the syrup has soaked into the waffles, share the cream cheese evenly over the waffles, then stack 1 waffle on top of the other, making 1 waffle stack per plate.
c) Scatter the blueberries over the waffle stacks and drizzle over the remaining lemony syrup to finish.
