Lemon Ricotta Waffles
Whenever I make lasagna, I always buy enough ricotta so that I can make these scrumptious waffles in the following days.
These waffles are a little different from your typical waffle in that they are very tender and soft waffles. Which I really like. More reminiscent of a pancake plus all the nooks and crannies of a waffle. I think it must be the addition of ricotta that makes them so tender. Whatever it is, it’s good. Let me tell you.
My favorite way to eat them is right out of hand, no condiments, but they are also quite delicious with a simple drizzling of maple syrup.
And since I am a recipe doubler at heart, I know that these waffles freeze quite well. I just pop them in the toaster for a quick breakfast or snack: homemade Eggo waffles, oh yeah.
Oh, I also want to note that I always make them with poppy seeds, but when I went to make this batch, I was dismayed to find that I had no poppy seeds on hand. It was a sad discovery, but these waffles were still a treat.
Lemon Ricotta Waffles
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 granulated sugar
1 tablespoon fresh lemon zest
1/3 cup unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoons fresh lemon juice
1/2 cup ricotta cheese
3/4 cup water or milk
2 teaspoons poppy seeds (optional)
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, rub together granulated sugar and lemon zest until the sugar is scented with lemon. Add the lemon sugar to the bowl with the dry ingredients.
In a bowl or large measuring cup, whisk together butter, eggs, vanilla, lemon juice, ricotta, and water. Whisk until thoroughly combined.
Add the wet ingredients all at once to the dry ingredients and stir to combine. Add the poppy seeds (if using) and stir to incorporate. Try not to over mix the batter. It’s ok if a few lumps remain.
Heat you waffle iron according to the manufacturer’s instructions. Dollop batter into the waffle iron and cook until golden brown. Serve immediately. These waffles can also be individually wrapped and frozen. They’re great heated up in the toaster or in the oven.