Yields: 10 small waffles
Ingredients:
2 tsp baking powder
½ tsp baking soda
½ tsp salt
3 tbsp granulated sugar
1 tbsp fresh lemon zest
⅓ cup unsalted butter, melted
2 large eggs
1 tsp pure vanilla extract
3 tbsp fresh lemon juice
½ cup ricotta cheese
¾ cup milk
Directions:
- Whisk together flour, baking powder, baking soda, and salt and set aside.
- In a bowl whisk together butter, lemon, sugar, eggs, vanilla, lemon juice, ricotta, and milk.
- Add the wet ingredients to the dry ingredients and stir to combine. Do not over mix the batter. A few lumps remaining is fine.
- Heat you waffle iron according to the manufacturer’s instructions spraying with cooking spray if needed.
- Dollop ¼ cup of batter into the waffle iron and cook until golden brown.
- Serve immediately with what whatever topping you would like. I served mine with a dollop of whipped cream, maple syrup, almond slivers for some crunch and topped it off with blueberry preserve.
- These waffles can also be individually wrapped and frozen. They are great heated up in the toaster or in the oven
Recipe from oliveandmango.com
