Lemon Ricotta Waffles Recipes

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LEMON-RICOTTA CORNMEAL WAFFLES



Lemon-Ricotta Cornmeal Waffles image

Slightly dense waffles with a hint of lemon flavor and ricotta cheese for richness. If you like corn muffins, I think you will like these. Pairs well with fresh berries.

Provided by Kim's Cooking Now

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 30m

Yield 4

Number Of Ingredients 12

1 cup all-purpose flour
½ cup cornmeal
¼ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup half-and-half
½ cup ricotta cheese
2 large eggs
2 tablespoons melted butter
1 teaspoon lemon extract
cooking spray

Steps:

  • Preheat a waffle iron according to manufacturer's instructions.
  • Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
  • Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
  • Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

Nutrition Facts : Calories 406.1 calories, Carbohydrate 52.2 g, Cholesterol 133.9 mg, Fat 16.6 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.2 g, Sodium 622.6 mg, Sugar 13 g

WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM



Waffles with Blueberry Compote and Lemon Ricotta Cream image

Provided by Bobby Flay

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

1 cup part-skim ricotta
1 tablespoon confectioners' sugar
1 teaspoon grated lemon zest, plus more for garnish
1 teaspoon fresh lemon juice
1 pint fresh blueberries, or 1 pound frozen blueberries, thawed
2 tablespoons honey or pure maple syrup
1 teaspoon fresh lemon juice
1 cup spelt flour
1 cup whole-wheat flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon fine sea salt
2 cups low-fat buttermilk
5 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon finely grated lemon zest
Nonstick cooking spray

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-RICOTTA WAFFLES WITH RASPBERRY-MASCARPONE WHIPPED CREAM



Lemon-Ricotta Waffles with Raspberry-Mascarpone Whipped Cream image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 17

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
Kosher salt
1 3/4 cups half-and-half
1/2 cup whole milk ricotta
3 tablespoon unsalted butter, melted
3 tablespoons lemon zest and 2 tablespoons lemon juice (from 2 to 3 lemons)
1 teaspoon vanilla extract
1 large egg
Nonstick cooking spray
Raspberry-Mascarpone Whipped Cream (see recipe below)
Fresh fruit such as strawberries, blueberries and/or raspberries, for serving
Maple syrup, for serving
1 cup heavy cream
4 ounces mascarpone
3 tablespoons seedless raspberry jam

Steps:

  • Preheat a waffle iron to medium-high heat.
  • Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
  • Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
  • To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
  • Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.

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