Ricotta-Raspberry Waffles

Makes 8 waffles

2½   cups unbleached, all-purpose flour
2      tablespoons yellow cornmeal
2      tablespoons granulated sugar
½     teaspoon baking soda
½     teaspoon kosher salt
2      cups buttermilk
3      large eggs
1      teaspoon pure vanilla extract¾ cup vegetable oil
1      tablespoon raspberry jam/preserves (preferably seedless)
⅔     cup ricotta
1      cup fresh raspberries

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

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.