Raspberry Lemon Ricotta Waffles

Over the holidays I treated myself to a few new cookbooks, one of them is all about Waffles – by  Kristiane Muller – Urban, and though I don’t make waffles often after reading through I decided to buy it. I especially liked the breaded, savory waffles and the variety of flavors author uses to make her waffles. They really sound delicious and I can’t wait to try more of  waffle recipes. Today I decided to make  what the author calls “refreshingly fruity waffles”. And the result is : they really are refreshing and fruity!
I didn’t have ricotta cheese so I used my homemade farmer’s cheese and I ended up using raspberry jam instead of lemon marmalade as I didn’t have any. Plus lemon and raspberry go so well together. I also decreased the sugar amount slightly.  Raspberry Jam seemed to be sweet enough to give the waffles just right sweetness.

Raspberry Lemon Ricotta Waffles (about 7 waffles)

1/4 cup butter, melted and cooled
3 eggs, separated
1/2 cup  ricotta cheese  or you can also use farmer’s cheese(How to make farmer’s cheese)
1/4 cup seedless raspberry jam
2tbl lemon juice
zest of one lemon
3tbl sugar
3/4 cup flour
1/4tsp baking powder
1/2 cup milk(I used fat free)

  •  In a clean bowl beat egg whites with a pinch of salt until stiff peaks are formed, set aside.
  • In another bowl whisk/beat together ricotta cheese, melted butter, jam, lemon zest, sugar and lemon juice, add egg yolks and whisk until well combined. 
  • Stir together flour and baking powder.
  • Add flour mixture into the wet mixture alternatively with milk.
  • Fold in egg whites.
  • Preheat waffle iron, grease the iron and spoon about 3 tbl of waffle batter onto the pan. Cook until golden brown, about 3 minuts.
  • Serve plain or dusted with powdered sugar.

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