Pecan Ricotta Waffles Recipes

PECAN-RICOTTA WAFFLES

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions.
• Whisk flour, brown sugar, baking powder, baking soda, and salt together in a mixing bowl.
• Combine buttermilk, ricotta cheese, and eggs in a large bowl; blend with an electric mixer until smooth. Stir in melted butter and maple extract. Add flour mixture to buttermilk mixture and stir until just combined but still lumpy; don't overmix or the waffles will be tough and chewy.
• Lightly spray the waffle iron grids with cooking spray, if needed, following the manufacturer's instructions for cooking. Add about 1 cup of batter depending on the size of your waffle iron, spreading evenly, and sprinkle batter with about 2 to 3 tablespoons pecans.
• Cook until golden brown, 3 to 5 minutes, making sure the waffle is fully cooked before lifting the lid (the steam slows down once the waffles are done). Remove waffle, place on a baking sheet without stacking, cover loosely with aluminum foil, and place in the preheated oven to keep warm. Repeat with remaining batter.

ALMOST-FAMOUS PECAN WAFFLES

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
• Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
• Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.

RICOTTA WAFFLES

Steps:

• Preheat your waffle iron. In a medium bowl, whisk together the flour, powder, baking soda, and salt to combine. In a large bowl, beat the ricotta for 1 full minute with a mixer. It won't be completely smooth. Add the eggs and beat for another full minute. When it is smooth and shiny looking, add the milk. Place the dry ingredients into the bowl with the cheese mixture and gently whisk to combine. Stir in the butter. Prepare according to your waffle iron manufacturer's directions.

PECAN WAFFLES

Steps:

• In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.

PECAN WAFFLES

Steps:

• Sift together the flour, salt and baking powder.
• Beat the whole eggs and gradually beat in the milk and butter. Add the flour mixture and beat with a wire whisk until smooth. Add the pecans. Beat until thoroughly blended. Fold in the egg whites. There should be about four and one-quarter cups.
• Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.

BUTTERMILK PECAN WAFFLES

Steps:

• In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, whisk buttermilk and eggs until blended. Add to dry ingredients; stir just until moistened. Stir in butter. , Pour about 3/4 cup batter onto a lightly greased preheated waffle maker. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown. Repeat with remaining batter and pecans.

SPICY RICOTTA WAFFLES

Steps:

• Preheat your waffle iron. Preheat your oven to 200 degrees so you can hold the finished waffles until serving time. Melt the butter and reserve. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and pepper to combine. In a large bowl, beat the ricotta for 1 minute with a mixer until the mixer leaves tracks. Don't worry if it's not completely smooth. Add the eggs and beat for another minute. When the combination is smooth and shiny, add the milk. Turn the dry ingredients into the bowl with the ricotta mixture and whisk gently to combine. Stir in the melted butter. Lightly butter or spray the grids of your waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick. Spoon out 1 cup of batter for a Belgian waffle maker (or the amount recommended by your waffle maker's instructions) onto hot iron. Spread the batter evenly over the grids with a metal spatula or wooden spoon, stopping right before the edge. Close the lid and bake until pale golden and lightly crisped. Put finished waffles in a single layer on a baking sheet, cover loosely with aluminum foil, and keep in the preheated oven while you make the rest of the batch.

PECAN-RICOTTA WAFFLES

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions.
• Whisk flour, brown sugar, baking powder, baking soda, and salt together in a mixing bowl.
• Combine buttermilk, ricotta cheese, and eggs in a large bowl; blend with an electric mixer until smooth. Stir in melted butter and maple extract. Add flour mixture to buttermilk mixture and stir until just combined but still lumpy; don't overmix or the waffles will be tough and chewy.
• Lightly spray the waffle iron grids with cooking spray, if needed, following the manufacturer's instructions for cooking. Add about 1 cup of batter depending on the size of your waffle iron, spreading evenly, and sprinkle batter with about 2 to 3 tablespoons pecans.
• Cook until golden brown, 3 to 5 minutes, making sure the waffle is fully cooked before lifting the lid (the steam slows down once the waffles are done). Remove waffle, place on a baking sheet without stacking, cover loosely with aluminum foil, and place in the preheated oven to keep warm. Repeat with remaining batter.

BUTTERMILK PECAN WAFFLES

Steps:

• In a bowl, stir together the flour, baking soda, baking powder, sugar and salt, In another bowl, beat the egg whites until they hold soft peaks.
• In a third bowl, beat the egg yolks with the buttermilk and butter.
• Mix the dry ingredients into the egg yolk mixture just until smooth.
• Fold in the beaten egg whites and pecans just until blended.
• Heat your waffle iron and bake the waffles according to the manufacturer instructions, browning and crisping on both sides.