Description
A delightful recipe for crispy homemade waffles served with a fresh blueberry compote and a creamy lemon ricotta topping, perfect for a comforting breakfast or brunch.
Ingredients
Scale
Waffle Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/3 cup melted butter
Blueberry Compote
- 2 cups fresh blueberries
- 1 tablespoon lemon zest (optional, for added flavor)
- A splash of water or lemon juice for simmering
Lemon Ricotta Cream
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- Maple syrup, for drizzling and a touch in the cream
Instructions
- Preheat Waffle Iron: Preheat your waffle iron and lightly grease it if necessary to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- Prepare Wet Ingredients: In another bowl, beat the eggs, then add the milk and melted butter, mixing thoroughly.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing. Let the batter rest for 10 minutes to improve texture.
- Make Blueberry Compote: In a small saucepan, simmer the fresh blueberries with a splash of water or lemon juice over medium heat until the mixture thickens into a compote, about 5-7 minutes.
- Prepare Lemon Ricotta Cream: In a bowl, mix the ricotta cheese with lemon zest and a small amount of maple syrup until the mixture is fluffy and smooth.
- Cook Waffles: Pour the batter onto the preheated waffle iron and cook according to your waffle iron’s instructions until the waffles are golden brown and crisp.
- Serve: Plate the waffles and top each with a generous spoonful of blueberry compote and a dollop of lemon ricotta cream. Drizzle with maple syrup to taste for added sweetness.
Notes
- Resting the batter helps to create a lighter waffle texture.
- Use fresh or frozen blueberries for the compote, but fresh will yield the best flavor.
- Adjust the amount of maple syrup in the ricotta cream according to your desired sweetness.
- For extra crispness, avoid stacking waffles before serving.
- Leftover waffles can be frozen and reheated in a toaster for quick breakfasts.
