Waffle with maple whipped mascarpone & bbq pork neck (a hearty summer breakfast)


Waffle with maple whipped mascarpone & bbq pork neck (a hearty summer breakfast)


BBQ Pork Neck

450g Eskort Fresh Pork Neck Steaks

Eskort Braai Spice/ BBQ spice

30 ml (2T) olive oil


(You can also use readymade waffle mix)

2 large eggs

90ml (6T) castor sugar

5ml (1t) vanilla essence

125ml (½c) canola oil

500ml (2c) cake flour

30ml (2T) ground ginger

20ml (1c) baking powder

440ml (14/5c) milk

2,5ml (½t) salt

Maple whipped mascarpone

250ml (1c) mascarpone cheese

125ml (½c) maple syrup

To serve

1 punnet table grapes

fresh herbs (eg rocket, chives or spring onion)



  • Crack the eggs, keeping the egg yolks and whites in separate bowls.
  • Whisk the egg yolks and castor sugar until light and fluffy.
  • Add the vanilla essence and oil and whisk until combined.
  • Sift the flour, ginger and baking powder together.
  • Fold half of the flour mixture into the egg yolk mixture until well combined. Add the milk and whisk until blended.
  • Add the other half of the flour to the batter mixture and stir with a wooden spoon until smooth.
  • Add the salt to the egg whites and whip until stiff peaks form.
  • Fold the egg whites into the batter mixture.
  • Ladle the batter into a preheated, greased waffle iron and cook until the waffles are golden and crisp.

BBQ pork neck steaks:

  • Slice the pork neck steaks into strips. Drizzle with oil, season with the spice and fry over moderate heat in a pan until done. Set aside.

Maple whipped mascarpone:

  • In a small mixing bowl, whisk the mascarpone cheese and maple syrup until light and fluffy.

To serve:

  • Serve the waffles with a generous dollop of maple mascarpone, topped with pork neck strips and garnished with grapes and herbs.