Lemon Ricotta Waffles with Fresh Blueberry Sauce
Take bright, tart lemon...add to that creamy ricotta...then pile on a lusciously sweet and tart blueberry sauce - just heaven! A perfect taste diversion from our dreary winter weather. Seriously, try these and you won't regret it!
Servings: 8
Ingredients
- 2 cups all purpose flour
- 1/3 cup white sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1 1/2 cups milk I used whole milk
- 3 eggs
- 3 tablespoons melted butter
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Heat your waffle maker to a medium heat (my waffle iron goes from 1-7, so I set it on 4). In a large bowl, combine flour, white sugar, baking powder, and salt. Mix to combine and set aside.
- Melt the butter in a small saucepan or in the microwave.
- In another large bowl, combine the ricotta, milk, eggs, lemon juice, lemon zest, vanilla, and slightly cooled melted butter. Whisk to combine.
- Add the wet ingredient mixture to the dry mixture. Whisk together until just combined. If the mix gets a little thick, thin with a bit of milk.
- Lightly butter your maker and pour in about 1/2 cup of batter.
- Cook between 3-4 minutes (depends on your waffle iron) or until lightly browned. Make sure to butter your waffle maker before pouring in the next batch.
Notes
These waffles freeze very well. To reheat, just pop into the toaster on a low setting and enjoy!