Lemon Ricotta Waffles with Blueberry Sauce

These waffles are going to be great for spring. I always have fresh ricotta left over and now I have found the perfect way to use it. I served candied bacon with mine. I also caramelized banana slices by sprinkling raw sugar and using a creme brûlée torch. Buon Appetito !

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh ricotta (or store-bought)
  • 1 1/2 cups whole milk
  • 4 eggs
  • 4 tablespoon butter melted
  • 4 tablespoons fresh lemon juice
  • zest from 2 small lemons
  • 1 teaspoon vanilla

Place all dry ingredients in a mixing bowl. In a separate bowl, whisk the eggs, add the milk, ricotta cheese, melted butter, lemon juice, zest and vanilla. Whisk well.  Slowly incorporate the dry ingredients. Cook according to instructions of your waffle maker.

Blueberry sauce:

  • 2 boxes fresh blueberries
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla

Combine all the ingredients for blueberry sauce in a medium sauce pan. Cook on medium low heat until it reaches a boil. Turn the heat down and simmer about 10 minutes, stirring occasionally. Take off the heat and allow to cool.

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