Your Mother’s Day plans may look a little different this year: whether you’re celebrating in person or virtually, we have an epic, inspiring, gorgeous spread that screams “we love you, mom!” It’s a beautiful brunch platter, similar to how you would construct a cheese or charcuterie board, but this time, it’s centred around waffles. The batter in this recipe calls for gluten-free buckwheat flour (one of our favourites) but you can easily swap it for spelt, whole wheat or all-purpose if that’s what you prefer or have on hand. Now, it’s time to learn how to make the sweetest morning spread for that special lady in your life. (Don’t forget the card!).
Selecting your toppings is where you can let your creativity shine, adding your favourite toppings and bringing as much colour and texture onto the board as possible. If you have little ones, include them in the process too, let them pick their favourite ingredients to cascade around the board.
Remember to include both sweet and savoury toppings and to cut everything into bite-sized pieces (or put out knives so they can be sliced!). You want this to be captivating for the eye but you also want everything to be edible. We once went to a party where they placed whole apples on their charcuterie board — who was going to chomp on a whole apple at a party?! Be realistic and mindful of portion size.
Here are examples of toppings we think would be amazing, but just choose a few, there’s no need to go overboard.
Fresh Fruit and Veg: Apples, pears, mango, pineapple, bananas, kiwi, strawberries, raspberries, blueberries, blackberries, purple and green grapes, oranges, radishes, carrots, cucumbers, capers, olives, cherry tomatoes with feta, fresh basil or mint leaves.
Protein: Hardboiled eggs or soft-boiled eggs in cups, sausage or bacon, lox or smoked salmon, cheese (like gouda, goat, crumbled feta).
Pantry Items: Dried fruit (like mango, dates, raisins, craisins), chocolate chips or cacao nibs, coconut chips, roughly chopped nuts (like pecans, almonds, cashews, walnuts), pumpkin seeds, sunflower seeds, granola.
Spreads/Syrups: Maple syrup, honey, peanut butter, almond butter, tahini, jams, chocolate spread, yogurt.
To make the waffles, plug in your waffle iron.
Mix the dry ingredients into a bowl.
Mix the wet ingredients in a separate bowl.
Pour the dry into the wet and whisk until a batter comes together.
Once the waffle iron is hot, scoop about ⅓ cup batter onto the iron, close it and let it cook for about 3 minutes. Or whenever your waffle maker tells you it’s ready! Ours has a handy green light that lets us know the waffle is cooked.
Select your toppings.
To assemble the board, get all of your ingredients ready first, including waffles, toppings and the dishes you want to place ingredients in, like small bowls, cups and spoons.
Find a big board and start with the waffles, place them in different areas around the board and stack a few to create levels.
Next, add the fresh fruit in small piles around the board. You can also mix some of the fruit together.
Then, add in the protein, if you’re using any. Find open spaces and add some cheese over here and a few eggs there. If you’re using lox or something that’s very overpowering and you don’t want it to touch the other ingredients, place it in a bowl or on a plate and then onto or next to the board.
Fill the gaps with the pantry items like dried fruit, nuts and seeds.
Finally, add the little cups or bowls of syrups and spreads. These can be on the board or beside the board depending on how much space you have. Remember to include appropriate knives or spoons with the dishes.
If you still feel like it’s not complete, add a bit more colourful fruit, which will most definitely seal the deal.