Lemon Ricotta Waffles with Blueberry Syrup

Why I do this to myself … I will never know. But here I go again, blogging on an empty stomach.

Sure, it’s about noon and all I’ve had is a lean pocket (which was awful, by the way) but I’ve had a list of things to do this morning and I refuse to sit down and really enjoy my breakfast, lunch, brunch, whatever, – until that list is complete.

Of course I’m not really helping my case, considering this post could basically be considered food porn.

Nevertheless, with my stomach grumbling and a small headache because its noon and I haven’t had coffee yet … I will dive right in.

These puppies were whipped up by the best cook I know – my mom.

Two Sundays ago, I ran the 8k Rudolph Ramble, decked out in Christmas gear and a Santa hat, and my mom wanted to make a post-race meal that would basically be all things awesome.

She was successful in her efforts, which honestly took a good amount of time. This recipe isn’t a quick, by the minute one, to say the least. Which, maybe next time, I wouldn’t recommend as the best meal for someone who is impatient, just ran 6 miles, and was so hungry she felt as though she could eat a horse.

However, good things take time. Not to mention the entire recipe was from scratch.So, again, I take my hat off to you, Robyn. Nicely done.

Lemon Ricotta Waffles with Blueberry Syrup – Recipe from Tara Duggan’s latest cookbook, Waffles : Fun Recipes for Every Meal

Blueberry Syrup

1/4 cup packed brown sugar, 1 1/2 cups fresh or frozen blueberries, 6 lemon zest strips

To make syrup : Place 1/4 cup water and sugar in a small saucepan over medium heat. Add the blueberries and lemon zest and bring to a simmer. Cook until the berries pop and form a thick syrup, about five minutes.

Waffles

2 large eggs separated, 1 cup buttermilk, 1/2 cup unsalted butter (melted), 3/4 cups ricotta, 2 tablespoons finely grated lemon zest, 2 tablespoons fresh lemon juice, 1/4 cup sugar, 1 1/4 cup flour, 1/4 cup cornmeal, 2 teaspoon baking powder, 1/4 teaspoon salt, pinch of nutmeg and powdered sugar.

Preheat your waffle maker. In medium bowl, whisk together the egg yolks, buttermilk and butter. Gently stir in the ricotta, lemon zest and lemon juice. In the bowl of a stand mixer using the whisk attachment, whip the egg whites on medium high speed until a stiff peak forms, about three minutes.  Stir in the granulated sugar and whip until stiff peaks form, another 2-3 minutes. In a large bowl, mix together the flour, cornmeal, baking powder, salt and nutmeg. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir to combine, then, gently fold in the egg whites. Laddle the batter into the waffle maker, using 1/2 – 3/4 cup batter per batch and cook until crisp.


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