Are you looking for something new to make for breakfast? I always am. Are you a lemon fan? If so, these waffles are for you. They’re a nice change from your standard buttermilk waffles. The lemon and the ricotta give them a delicate flavor and a nice texture. I loved them. The kids? Not so much. I was actually surprised because carbohydrate-laden foods are right up their alley, but apparently not these. Go figure. We had some guests visiting last week when I made these and they gave them a thumbs-up.
These freeze well and reheat well in a toaster oven.
Lemon Ricotta Waffles
Recipe adapted slightly from Joy the Baker
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons sugar
1 Tablespoon lemon zest
1/3 cup butter, melted
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoons fresh lemon juice
1/2 cup part-skim milk ricotta cheese
3/4 cup milk
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, using your fingers, rub together granulated sugar and lemon zest until the sugar is scented with lemon. Add the lemon sugar to the dry ingredients.
In a large measuring cup (or a bowl), whisk together the melted butter, eggs, vanilla, lemon juice, ricotta, and milk.
Add the wet ingredients all at once to the dry ingredients and stir just to combine. Don’t overmix. Some tiny lumps may remain.
Heat you waffle iron according to the manufacturer’s instructions. Pour or spoon batter into the waffle iron and cook until golden brown. Serve immediately.
Yield: ~3 servings
One year ago: Swiss Chard and Sweet Potato Gratin
Two years ago: Neiman Marcus Chicken Salad
Three years ago: Pepper Jack, Chicken and Peach Quesadillas
Four years ago: Vanilla Frozen Yogurt
Five years ago: Grilled Tuna with Herbed Aïoli