LEMON-RICOTTA WAFFLES WITH RASPBERRY-MASCARPONE WHIPPED CREAM
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat a waffle iron to medium-high heat.
- Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
- Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
- To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
- Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.
CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA
Steps:
- For the bacon: Preheat the oven to 400 degrees F.
- Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
- Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
- Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
- For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
- For the waffles: Preheat the oven to 200 degrees F.
- Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
- Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
- Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
- Put the egg whites in a medium bowl and beat until soft peaks form.
- Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
- Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
- For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
- Top each waffle with some creamy ricotta, an egg and some bacon.
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.
LEMON-RICOTTA CORNMEAL WAFFLES
Slightly dense waffles with a hint of lemon flavor and ricotta cheese for richness. If you like corn muffins, I think you will like these. Pairs well with fresh berries.
Provided by Kim's Cooking Now
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
- Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
- Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.
Nutrition Facts : Calories 406.1 calories, Carbohydrate 52.2 g, Cholesterol 133.9 mg, Fat 16.6 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.2 g, Sodium 622.6 mg, Sugar 13 g
PECAN-RICOTTA WAFFLES
Crispy on the outside, soft on the inside, with a little crunch from the pecans. Keep waffles warm in the oven as they complete cooking and come off the waffle iron. The ricotta adds tenderness, richness, and great texture to the waffles. Breakfast, brunch, or breakfast-for-dinner never looked better! Serve with butter, maple syrup, and additional pecans, if desired.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 5
Number Of Ingredients 12
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.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 46.2 g, Cholesterol 108.8 mg, Fat 25.9 g, Fiber 2.8 g, Protein 13.7 g, SaturatedFat 9.1 g, Sodium 477.1 mg, Sugar 9.9 g
APPLE PIE RICOTTA WAFFLES
I had apples and ricotta cheese to use up, so instead of making a pie I decided to do something different. The result was these fluffy, tender waffles with just a hint of sweetness. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, melt butter over medium-high heat. Add apples, sugar, honey, cinnamon and vanilla; cook and stir until apples are crisp-tender, 10-12 minutes. Remove from heat and keep warm., Preheat waffle iron. In a large bowl, whisk flour, grits, cornstarch, baking soda and salt. In another bowl, whisk eggs, buttermilk, ricotta, oil and vanilla until blended. Add to dry ingredients; stir just until moistened., Bake waffles according to manufacturer's directions until golden brown. Serve with apple topping, yogurt and, if desired, blueberries.
Nutrition Facts : Calories 633 calories, Fat 31g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 709mg sodium, Carbohydrate 70g carbohydrate (31g sugars, Fiber 4g fiber), Protein 18g protein.
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.
RICOTTA WAFFLES
Make and share this Ricotta Waffles recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 10m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Heat waffle iron.
- Whisk together pancake mix, milk, cheese and oil. Pour 1/3 cup batter per waffle.
- Bake 5 minutes or until golden.
Nutrition Facts : Calories 175.4, Fat 8.2, SaturatedFat 3.7, Cholesterol 25.3, Sodium 308, Carbohydrate 18.2, Fiber 0.6, Sugar 0.1, Protein 6.8
More about "ricotta waffles recipes"
CORNMEAL-AND-RICOTTA WAFFLES RECIPE - MICHAEL MINA
From foodandwine.com
5/5 Category BreakfastAuthor Michael MinaTotal Time 45 mins
- Heat an 8-inch square waffle iron and preheat the oven to 200°. In a large bowl, whisk the ricotta with the milk, egg yolks and sugar. In a medium bowl, whisk the flour with the cornmeal, baking powder and salt. Whisk the dry ingredients into the ricotta mixture until combined. Stir in the melted butter.
- In a large bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the egg whites into the waffle batter until no streaks remain.
- Coat the waffle iron with vegetable-oil spray and spoon about 1 1/2 cups of the batter onto the waffle iron. Close and cook until the waffles are golden and crisp. Serve the waffles immediately or transfer them to a rack in the oven to keep warm. Serve the cornmeal waffles with melted butter, maple syrup and crisp bacon.
RICOTTA WAFFLES RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (2)Total Time 20 minsServings 4
RICOTTA WAFFLES RECIPE + VIDEO - THE RECIPE REBEL
From thereciperebel.com
Ratings 5Calories 251 per servingCategory Breakfast
FLUFFY LEMON RICOTTA WAFFLES | OLIVE & MANGO
From oliveandmango.com
Servings 4-6Category Breakfast
RICOTTA BELGIAN WAFFLES - LA GAZZETTA ITALIANA
From lagazzettaitaliana.com
LEMON RICOTTA WAFFLES ARE FLUFFY WITH A LIGHT LEMON FLAVOR.
From anothertablespoon.com
LEMON RICOTTA WAFFLES WITH BLUEBERRY SYRUP RECIPE
From chiselandfork.com
RICOTTA LEMON-BLUEBERRY WAFFLES RECIPE | MYRECIPES
From myrecipes.com
RICOTTA AND PEACH WAFFLES | RECIPE
From kelloggs.ca
LEMON RICOTTA POPPYSEED CHAFFLES - THE MERCHANT BAKER
From themerchantbaker.com
LEMON RICOTTA WAFFLES WITH POPPY SEEDS - JOY THE BAKER
From joythebaker.com
LEMON RICOTTA WAFFLES - MEG'S EVERYDAY INDULGENCE
From megseverydayindulgence.com
BLUEBERRY RICOTTA WAFFLES - SAVORY SPICERACK
From savoryspicerack.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
CHOCOLATE CHAFFLE RECIPE WITH RICOTTA - THE DINNER-MOM
From dinner-mom.com
CHAFFLE RECIPE: HOW TO MAKE CHAFFLES SIX WAYS - TASTE OF …
From tasteofhome.com
WHITE LASAGNA RECIPE - NYT COOKING
From cooking.nytimes.com
10 BEST RICOTTA CHEESE WAFFLES RECIPES | YUMMLY
From yummly.com
You'll also love