Description
Light and fluffy waffles topped with a sweet blueberry compote and creamy lemon ricotta, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
- 1 tablespoon lemon zest
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed.
- In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing.
- Pour the batter into the preheated waffle iron, using enough to cover the cooking surface without overflowing. Cook according to the manufacturer’s instructions, usually for about 5 minutes, or until the waffles are golden brown and crisp.
- While the waffles are cooking, prepare the blueberry compote by heating the blueberries and lemon juice in a medium saucepan over medium heat. Stir occasionally until the blueberries begin to break down, about 5-7 minutes. For the lemon ricotta cream, combine the ricotta cheese, powdered sugar, and lemon zest in a bowl and mix until smooth.
Notes
For optimal results, make sure the waffle iron is fully preheated and greased to prevent sticking. Leftover waffles can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg