Breakfast
Ricotta-Raspberry Waffles
Makes 8 waffles
Ricotta-Raspberry Waffles
Makes 8 waffles
The addition of ricotta to the batter makes these waffles lighter in taste. We find that raspberry is a great partner to ricotta, but almost any fruit jam will work – use your favorite.
Nutritional information per waffle:Calories 473 (29% from fat)
carb. 41g
pro. 12g
fat 29g
sat. fat 6g
chol. 91mg
sod. 262mg
calc. 267mg
fiber 2g
carb. 41g
pro. 12g
fat 29g
sat. fat 6g
chol. 91mg
sod. 262mg
calc. 267mg
fiber 2g
Ingredients
- 2½cups unbleached, all-purpose flour
- 2tablespoons yellow cornmeal
- 2tablespoons granulated sugar
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 2cups buttermilk
- 3large eggs
- 1teaspoon pure vanilla extract¾ cup vegetable oil
- 1tablespoon raspberry jam/preserves (preferably seedless)
- ⅔cup ricotta
- 1cup fresh raspberries
Preparation
- 1. Combine dry ingredients in a large mixing
- bowl; whisk until well blended. In either a
- large measuring cup or separate mixing bowl,
- combine the buttermilk, eggs, vanilla extract
- and oil; whisk to combine. Add the liquid
- ingredients to the dry and whisk until some
- lumps remain.
- 2. Stir the raspberry jam/preserves into the
- ricotta, dollop over the batter; add the
- raspberries and gently fold into the batter.
- 3. Preheat the waffle maker to desired setting.
- 4. Pour a scant cup of batter onto the center of
- the bottom waffle plate. Close the waffle maker
- and turn clockwise to flip. Open the second
- waffle plate and add another scant cup of
- batter onto the center of that plate, close and
- turn clockwise to flip. When the waffles are
- ready, carefully open the waffle maker and
- remove baked waffle. Then turn and open the
- second waffle plate to remove the second
- waffle. Repeat with remaining batter.
- 5. For best results, serve immediately.
