Ricotta gives these waffles a soft interior while a fully heated waffle iron browns the outside. The batter is thicker than pancake batter, so spread it gently only if your iron needs help filling its grid. This recipe yields about eight standard waffles.
Serves: 4
Prep: 15 minutes
Cook: 20 minutes
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 large eggs, separated
- 1 cup ricotta
- 1 cup milk
- 1/4 cup unsalted butter, melted and cooled
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Berries and maple syrup, to serve
Method
- Heat the waffle iron according to its instructions. Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In a second bowl, whisk the egg yolks, ricotta, milk, melted butter, lemon zest, lemon juice, and vanilla until mostly smooth.
- Stir the wet mixture into the flour just until combined. The batter can have a few small lumps.
- In a clean bowl, beat the egg whites until soft peaks form. Fold them gently into the batter in two additions.
- Lightly grease the hot iron if required. Add the amount of batter recommended for your machine and cook until the steam slows and the waffle is golden.
- Transfer cooked waffles to a wire rack rather than stacking them, so the edges stay crisp. Repeat with the remaining batter and serve with berries.
Variations
Use orange zest instead of lemon, or fold in 1/2 cup blueberries. If ricotta is unavailable, use an equal amount of small-curd cottage cheese blended until smooth.
Storage and reheating
Cool waffles completely before refrigerating in a covered container for up to 3 days. Re-crisp them in a toaster or 350°F oven. Freeze in a single layer first, then bag for up to 2 months.
The breakfast prep guide for early mornings and grocery planning for breakfast can help make this a weekend batch. Save the ingredients in the Lucru Home grocery list before shopping.
