Description
Delight in these crispy homemade waffles topped with a luscious blueberry compote and a refreshing lemon ricotta cream. This recipe combines the perfect balance of sweet and tangy flavors, making it an ideal breakfast or brunch treat.
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 juice (optional, for simmering)
Lemon Ricotta Cream
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 1 tablespoon maple syrup (plus extra for drizzling)
Instructions
- Preheat the Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions and lightly grease if needed to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then add the milk and melted butter. Mix these until well combined.
- Create the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid over-mixing to keep your waffles light and fluffy. Let the batter rest for 10 minutes to allow ingredients to meld.
- Prepare Blueberry Compote: Place the blueberries in a small saucepan with a splash of water or lemon juice. Simmer gently over medium heat until the blueberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
- Make Lemon Ricotta Cream: In a small bowl, combine ricotta cheese, lemon zest, and 1 tablespoon of maple syrup. Whisk until the mixture becomes fluffy and smooth.
- Cook the Waffles: Pour an appropriate amount of batter onto the preheated waffle iron. Cook until the waffles are golden brown and crisp, typically 4-5 minutes depending on your waffle iron.
- Serve: Plate the waffles and top generously with the blueberry compote and dollops of lemon ricotta cream. Drizzle with additional maple syrup to taste and serve warm.
Notes
- Letting the batter rest helps prevent tough waffles and improves texture.
- Blueberry compote can be made ahead and refrigerated for up to 3 days.
- Use fresh lemon zest to enhance the citrus flavor in the ricotta cream.
- Adjust the sweetness of the ricotta cream by adding more or less maple syrup according to your preference.
- For extra crispy waffles, avoid opening the waffle iron throughout cooking time.
