Wednesday, February 5, 2014

Lemon Ricotta Waffles with Fresh Blueberry Sauce



Well, today I just made the best waffles I've had to date. Lemon Ricotta Waffles with Fresh
Blueberry Sauce....mmmmm....and I'm pretty darn proud that the experiment worked!

Waffles are very popular with the under 4 foot tall crew in my house. I tend to make big batches and freeze them to pop in the toaster on school day mornings when I'm trying to find something fast, nutritious, and appetizing for my pre-schooler and toddler. But, these waffles were more than just hits with the kids - I couldn't get enough of them.

Take bright, tart lemon...add to that creamy ricotta...then pile on a lusciously sweet and tart blueberry sauce - just heaven! A perfect taste diversion from our dreary winter weather. Seriously, try these and you won't regret it!



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Lemon Ricotta Waffles
makes 6-8 large waffles, 10-12 petite waffles


2 cups all purpose flour
1/3 cup white sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup ricotta cheese
1 1/2 cups milk, I used whole milk
3 eggs
3 tablespoons melted butter
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Heat your waffle maker to a medium heat (my waffle iron goes from 1-7, so I set it on 4). In a large bowl, combine flour, white sugar, baking powder, and salt. Mix to combine and set aside.
Melt the butter in a small saucepan or in the microwave.
In another large bowl, combine the ricotta, milk, eggs, lemon juice, lemon zest, vanilla, and slightly cooled melted butter. Whisk to combine. Add the wet ingredient mixture to the dry mixture. Whisk together until just combined. If the mix gets a little thick, thin with a bit of milk.

Lightly butter your maker and pour in about 1/2 cup of batter. Cook between 3-4 minutes (depends on your waffle iron) or until lightly browned. Make sure to butter your waffle maker before pouring in the next batch.




 These waffles freeze very well. To reheat, just pop into the toaster on a low setting and enjoy!



Homemade Blueberry Sauce
makes about 1 cup

2 cups blueberries, washed and drained
1/2 cup white sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Combine all of the ingredients into a medium saucepan over medium low heat. Cook while stirring occasionally, until the berries reach a low boil. Turn the heat to a simmer and allow to cook another 10 minutes, or until all of the blueberries have burst. Make sure to stir every so often to prevent burning. Allow to cool before serving.




This sauce is delicious on yogurt, ice cream, and even as a topping on buttered toast. I store it in a tightly covered container in the fridge for about a week... if it lasts that long!

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