Ricotta and Lemon Waffles with Blueberry Compote

 


2 cups flour

⅓ cup sugar

3 tsp baking powder

¼ tsp salt

½ cup whole milk ricotta cheese

1 ½ cups whole milk

3 eggs

3 tbsp melted butter

3 ½ tbsp fresh lemon juice

2 tbsp lemon zest

1 tsp pure vanilla extract 


Heat your waffle maker.  If it has heat settings, set it to medium.  


In a large mixing bowl, combine flour, sugar, baking powder and salt.  Mix to combine and set the bowl aside.


Melt the butter in the microwave or saucepan on the stove.


In a separate bowl, combine ricotta cheese, milk, eggs, lemon juice, lemon zest, vanilla and slightly cooled butter.  Whisk to combine.


Add the wet ingredients to the dry mixture.  Whisk together until just combined. 


Spray waffle maker with non-stick spray and pour about half a cup of batter into the maker.


Cook between 3-4 minutes (depends on your waffle maker) or until lightly browned.  Make sure to spray the waffle maker before pouring in the next batch.  Repeat until all of the batter is gone.


Waffles can be frozen and reheated in a toaster.



Blueberry Compote


2 cups blueberries

¼ cup maple syrup

2 tbsp water

1 tbsp lemon juice


Combine 1 cup of blueberries, maple syrup, water and lemon juice into a small saucepan.  Simmer on medium for 10 minutes.


Add the remaining 1 cup of blueberries and cook for 8 more minutes. Remove the pan from the heat and allow the mixture to slightly cool and thicken.  Serve over waffles.





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