WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM
Provided by Bobby Flay
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
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.
WORLD'S BEST LEMON BLUEBERRY MUFFINS
If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Provided by SonicBoom
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
- Fill muffin cups 3/4 full of batter.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g
LEMON BLUEBERRY WAFFLES
Light and crispy waffles with blueberry sauce, dairy free ice cream and a drizzling of maple syrup. The breakfast of your dreams!
Provided by caseyjade
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add flour, baking powder, baking soda, vanilla and cinnamon to a large mixing bowl.
- Add eggs and milk to a separate bowl and whisk until well combined.
- Add wet ingredients to dry ingredients and stir well.
- Add lemon rind, lemon juice and maple syrup to batter and stir well.
- Pre heat waffle iron and pour enough mixture in to lightly cover the base of the iron. Cook per the instructions on your machine.
- Add blueberries to a small saucepan. Mix water and corn flour and add to the pot. Simmer on a very low heat for around 7 minutes.
- Put cooked waffle on a plate, pour on blueberry sauce and a scoop of dairy free ice cream. Drizzle with maple syrup and eat while warm.
Nutrition Facts : Calories 58.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 238.6, Carbohydrate 6.2, Fiber 1.2, Sugar 3.8, Protein 3.4
LEMON BLUEBERRY WAFFLES(VEGAN AND GLUTEN FREE)
Simple vegan, gluten free waffles bursting with lemon + blueberry flavor. Minimal equipment and just 30 minutes required. Hello quick, healthy breakfast. Because they freeze well, they're the perfect quick healthy breakfast option to grab, toast, eat and go. They're special enough for a lazy weekend meal and simple enough for rushed weekday mornings. What more could you ask for from a waffle? Not much, I think. Enjoy in the morning with extra blueberries, a little almond butter, sliced banana and maple syrup. Adapted from The Minimalist Baker.
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 5 waffles
Number Of Ingredients 17
Steps:
- Preheat waffle iron to desired level of heat - I prefer mine crispy.
- Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
- Add dry ingredients to a large mixing bowl and whisk until well combined.
- Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
- Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ? cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
- Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they're best when eaten within the first couple weeks.
- Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.
Nutrition Facts : Calories 196.1, Fat 5, SaturatedFat 0.9, Cholesterol 74.4, Sodium 224.5, Carbohydrate 32.3, Fiber 2.6, Sugar 5.5, Protein 6
LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE
Categories Berry Dairy Fruit Breakfast Brunch Kid-Friendly Mother's Day New Year's Day Blueberry Lemon Fall Anniversary Seed Poppy Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- For blueberry sauce:
- Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons apple juice and add to blueberry mixture. Add lemon juice. Bring to boil, stirring constantly; simmer until thick, about 1 minute. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
- For lemon-poppy seed waffles:
- Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand 15 minutes.
- Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with warm blueberry sauce.
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