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Waffles. It’s what’s for dinner. – crankychild.com

Waffles. It’s what’s for dinner.

Lemon ricotta waffles with orange flower water whipped cream and lingon berry preserves. Inspired by some incredibly tasty lemon ricotta pancakes from the little cafe in the Third Place Books in Ravenna.

Lemon Ricotta Waffles
 
Serves: 4
Ingredients
  • 2 cups flour
  • 1 tablespoon vanilla sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons butter, melted
  • zest of two lemons
  • 2 eggs, separated
  • 1-1/4 cups milk
  • ⅓ cup ricotta
  • ½ teaspoon lemon extract
Instructions
  1. Heat up your waffle iron.
  2. In a medium bowl whisk together the flour, sugar, baking powder, and salt. Set aside.
  3. Melt the butter and set it aside for a moment.
  4. In a large measuring cup or another bowl, beat together the lemon zest, egg yolks, milk, ricotta, lemon extract, and butter.
  5. Mix the wet ingredients gently into the dry ingredients until just blended.
  6. Beat the egg whites until stiff peaks form, then gently fold them into the batter.
  7. My waffle iron seems to be happiest with about ⅓ cup of batter, and I found that with these I needed to turn the heat down a bit or they got really hard and crunchy. YMMV.
Notes
*I always keep a giant Ball jar full of sugar with 3-4 vanilla beans in it. I’m thoroughly addicted to vanilla sugar, so when the jar is about half empty, I refill it, and then roll the jar around for a few minutes to mix the new sugar in with the old. Plain sugar works juuuuuust fine in this recipe too, but if you use plain sugar, you might want to add ½ tsp or so of vanilla with the wet ingredients.

Variations on the Theme
Almond – you could skip the lemon zest and the lemon extract, and use a tsp of almond extract instead. Or go all out and add a tablespoon or two of almond paste, too.

Plain – skip the lemon extract and zest, use 1 tsp of vanilla instead.

Orange – substitute orange zest and extract for the lemon.

Matcha and/or wasabi – I’m really only sort of kidding on this one. A bit of both (or either), powdered, in with the dry ingredients could be really interesting. Definitely not to be served with whipped cream and/or syrup, but the right savory topping?

Cocoa – substitute up to ⅓ cup of the flour with cocoa powder or sweet ground chocolate. If you use unsweetened cocoa, add more sugar (1/3 cup? ¼?), the sweet ground chocolate wouldn’t need any additional sugar.

 

mmmmm, waffles
mmmmm, waffles
semi-clean plate
they were tasty

 

Waffles. It’s what’s for dinner.

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