Lemon-Ricotta Waffles with Blueberry-Citrus Syrup
Tender ricotta-and-cornmeal waffles brightened with lemon, served with a warm blueberry-citrus syrup and a dusting of confectioners' sugar.
Ingredients
| 60 g | firmly packed golden brown sugar (for the syrup) | |
| 185 g | fresh or frozen blueberries | |
| 6 | lemon zest strips | |
| 2 | large eggs, separated | |
| 250 ml | buttermilk | |
| 125 g | unsalted butter, melted | |
| 185 g | ricotta cheese | |
| 2 tbsp | 30 ml | finely grated lemon zest |
| 2 tbsp | 30 ml | fresh lemon juice |
| 60 g | granulated sugar | |
| 200 g | all-purpose flour | |
| 45 g | cornmeal | |
| 2 tsp | 10 ml | baking powder |
| ¼ tsp | 1.3 ml | salt |
| ¼ tsp | 1.3 ml | freshly grated nutmeg (or a pinch of ground nutmeg) |
| for serving | confectioners' sugar |
Instructions
For the blueberry-citrus syrup: Place ¼ cup (2 fl oz/60 ml) water and the brown 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 5 minutes.
- Preheat a waffle maker (see recipe).
- In a 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 soft peaks form, about 3 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, stirring until just combined. Gently fold in the egg whites.
- Ladle the batter into the waffle maker, using ½–¾ cup (4–6 fl oz/125–180 ml) batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 4–6 minutes. These waffles tend to be slightly wet, so you have to cook them a little longer than usual.
- Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20 minutes before serving. Drizzle with the blueberry-citrus syrup, and dust with confectioners' sugar.
Makes 4–8 waffles.