Lemon Ricotta Waffles with Blueberry Citrus Syrup
User Reviews
5
6 reviews
Excellent
Lemon Ricotta Waffles with Blueberry Citrus Syrup
Report
Lemon Ricotta Waffles with Blueberry Citrus Syrup are absolutely perfect for any weekend. The waffles themselves have a fantastic texture, heightened by a bit of crunchy cornmeal and creamy ricotta cheese. Buttermilk adds tang, while a generous amount of lemon zest and lemon juice add beautiful brightness in flavor.
Share:
Ingredients
Blueberry-Citrus Syrup:
- ¼ cup water 2 fl oz / 60 ml
- ¼ cup golden brown sugar 2 ounces / 60 grams) firmly packed
- 1 ½ cups blueberries fresh or frozen, (6 ½ ounces / 185 grams
- 6 lemon zest use a vegetable peeler, strips
Lemon-Ricotta Waffles:
- 2 egg separated, large
- 1 cup buttermilk 8 fl oz / 235 ml
- ½ cup unsalted butter 4 ounces / 113 grams), melted
- ¾ cup ricotta cheese 6 ½ ounces / 185 grams
- 2 tablespoons lemon finely grated zest
- 2 tablespoons lemon juice fresh
- ⅓ cup granulated sugar 2 ounces / 60 grams
- 1 ½ cups plus 2 tablespoons all-purpose flour 7 ounces / 200 grams
- ¼ cup cornmeal 1 ½ ounces / 45 grams
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt coarse
- ¼ teaspoon nutmeg freshly grated or a pinch ground
- confectioners' sugar for serving
Instructions
- To make the blueberry-citrus syrup, place water and brown sugar in a small saucepan over medium heat, then add the blueberries and lemon zest and bring to a simmer. Cook until the berries pop and form a thick syrup, about 5 minutes. It will thicken more as it cools. Remove lemon zest strips before serving.
- Preheat a waffle maker. In a medium bowl, whisk together the egg yolks, buttermilk, and melted butter. Gently stir in the ricotta, lemon zest, and lemon juice.
- In the bowl of a stand mixture fitted with the whisk attachment, whip the egg whites on medium-high speed until soft peaks form, about 3 minutes. Then stir in the granulated sugar and whip until stiff peaks form, another 2 to 3 minutes.
- In a large bowl, mix together the flour, cornmeal, baking powder, salt, and nutmeg. Make a well in the center of the dry ingredients, and pour in the egg mixture, stirring until just combined. Then gently fold in the egg whites.
- Ladle (or scoop) the batter into the waffle maker, using ½ to ¾ cup batter per batch (my waffle maker takes a heaping ⅓ cup per waffle square). Spread the batter so it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 4 to 6 minutes. These waffles tend to be slightly wet, so you have to cook them a little longer than usual.
- Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200°F oven for up to 20 minutes before serving. Drizzle with the blueberry-citrus syrup, and dust with confectioners’ sugar.
Notes
- If you don’t have buttermilk use 1 tablespoon white vinegar or lemon juice with enough milk added to yield 1 cup to replicate the same tang you’d get with buttermilk.
- I prefer waffles made in a Belgian-style waffle maker because they have deeper pockets for holding syrups and toppings, and also tend to have a slightly crisper texture because they are less doughy. Belgian waffles are traditionally small rectangles, but most Americans use round Belgian waffle makers. Either way works fine for this recipe though your yield will vary based on your waffle maker.
- Adapted from Waffles
Nutrition Information
Show Details
Serving
1waffle
Calories
336kcal
(17%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
3g
(15%)
Cholesterol
89mg
(30%)
Sodium
270mg
(11%)
Potassium
77mg
(2%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 8waffles
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1waffle | |
| Calories | 336kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 89mg | 30% |
| Sodium | 270mg | 11% |
| Potassium | 77mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
