WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM
Provided by Bobby Flay
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
- Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
- Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
- In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
- Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
- To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.
LEMON WAFFLES
Waffles are definitely a weekend breakfast treat - this recipe comes from Christine Cushing. Adding the softly whipped egg whites to the batter will make the waffles nice and fluffy. Serve with pure Canadian maple syrup, fresh berries & whipped cream or pair with blueberry sauce (#78222)...to use Christine's words...wicked! Prep time includes "standing", cook time & # of servings has been estimated - it depends on your waffle iron.
Provided by CountryLady
Categories Breakfast
Time 1h5m
Yield 6 waffles
Number Of Ingredients 9
Steps:
- Sift together the flour, baking powder, baking soda and salt into a bowl.
- Stir in the lemon zest.
- In another bowl, whisk together the milk, melted butter and the egg yolks until smooth.
- Make a well in the dry ingredients and gradually stir in the wet until just combined.
- Do not continue to stir.
- Cover with plastic wrap.
- Let stand covered, about 30 minutes.
- Preheat waffle iron according to manufacturer's instructions.
- In a clean, dry bowl whisk the egg whites until fluffy.
- Gradually add the icing sugar while continuing to beat until whites hold soft peaks.
- Fold gently into batter.
- Ladle batter into prepared waffle iron and cook according to manufacturer's instructions.
Nutrition Facts : Calories 308.4, Fat 12, SaturatedFat 6.6, Cholesterol 131.8, Sodium 442.8, Carbohydrate 41.6, Fiber 1.8, Sugar 11.7, Protein 9.6
LEMON BLUEBERRY WAFFLES
Light and crispy waffles with blueberry sauce, dairy free ice cream and a drizzling of maple syrup. The breakfast of your dreams!
Provided by caseyjade
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add flour, baking powder, baking soda, vanilla and cinnamon to a large mixing bowl.
- Add eggs and milk to a separate bowl and whisk until well combined.
- Add wet ingredients to dry ingredients and stir well.
- Add lemon rind, lemon juice and maple syrup to batter and stir well.
- Pre heat waffle iron and pour enough mixture in to lightly cover the base of the iron. Cook per the instructions on your machine.
- Add blueberries to a small saucepan. Mix water and corn flour and add to the pot. Simmer on a very low heat for around 7 minutes.
- Put cooked waffle on a plate, pour on blueberry sauce and a scoop of dairy free ice cream. Drizzle with maple syrup and eat while warm.
Nutrition Facts : Calories 58.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 238.6, Carbohydrate 6.2, Fiber 1.2, Sugar 3.8, Protein 3.4
WORLD'S BEST LEMON BLUEBERRY MUFFINS
If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Provided by SonicBoom
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
- Fill muffin cups 3/4 full of batter.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g
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LEMON BLUEBERRY WAFFLES WITH GLAZE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
5/5 (2)Category Breakfast & BrunchCuisine AmericanTotal Time 1 hr
- MIX: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together all the dry ingredients: flour, cornstarch, baking powder, and baking soda, set this aside for now. In an 8 cup measuring cup (or a medium bowl) whisk together the sugar, lemon zest, vanilla extract, butter, milk, sour cream, and eggs.
- BATTER: Pour the wet ingredients into the dry ingredients, and combine using a silicone spatula until half of the flour is incorporated. Stir in the blueberries carefully until most of the flour pockets are gone. Don’t over-mix! Small lumps in the batter are fine.
- MAKE WAFFLES: Spray the waffle iron with cooking spray (or brush with melted butter and a silicone brush.) Using a ¼ cup measuring cup (or whatever size is suggested by manufacturer), dollop the batter into the waffle iron grill. Close the lid and cook the waffles until golden and crisp (the timing will vary, I would go based on waffle iron manufacturers manual timing.) Transfer the prepared waffles to a wire rack while you prepare the glaze.
- GLAZE (optional): In a shallow bowl, combine the melted butter, powdered sugar, cinnamon, maple syrup using a whisk. Then, slowly add in 1 tablespoon of milk at a time until the glaze comes together and is a pourable consistency. When the waffles have cooled slightly, you can drizzle the prepared glaze on top or dip the waffles in the glaze and then let set on a wire rack for several minutes before serving. Serve with additional berries on the side!
LEMON BLUEBERRY WAFFLES - CHEF SHAMY
From chefshamy.com
Servings 10Total Time 25 mins
- In a large bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, and vanilla. Pour the wet ingredients to the dry and whisk until combined.
- Pour melted Blueberry Honey Butter into the batter, along with the lemon zest and lemon juice. Fold gently into the batter until smooth. Then fold the blueberries into the batter.
LEMON BLUEBERRY WAFFLES RECIPE | SIDECHEF
From sidechef.com
5/5 (1)Total Time 35 minsCuisine AmericanCalories 157 per serving
- Preheat your waffle maker to get it ready. Whisk the All-Purpose Flour (1 1/2 cup), Granulated Sugar (1/2 cup), Baking Powder (2 teaspoon), and Salt (1 pinch) together in a large mixing bowl.
- Pour the zest and juice of the Lemon (2), Buttermilk (1 1/2 cup), and Egg (4) and whisk everything together thoroughly until it is a smooth batter. Switch to a spatula to fold in the Fresh Blueberries (1 cup).
- Scoop 1/4 of the batter into the waffle maker and ensure it is evenly spread out. Cook the batter for about 5 minutes, until puffy and golden.
- Serve it immediately with 1/4 cup of the Lemon Curd (1 cup) on top and extra blueberries. Repeat this with the remaining batter to get 4 big waffles total. Enjoy!
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