Description
Golden waffles topped with a warm blueberry compote and fluffy lemon ricotta cream. A bright, flavorful brunch favorite that’s both comforting and elegant.
Ingredients
- All-Purpose Flour: 1½ cups
- Baking Powder: 2 teaspoons
- Sugar: 2 tablespoons
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Milk: 1¼ cups
- Butter: 4 tablespoons, melted
- Blueberries: 1½ cups
- Ricotta Cheese: 1 cup
- Lemon Zest: 1 tablespoon
- Powdered Sugar: 2 tablespoons
Instructions
- Preheat Your Equipment: Heat your waffle iron according to the manufacturer’s instructions.
- Combine Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, beat the eggs, then whisk in milk and melted butter. Combine wet and dry ingredients until smooth.
- Prepare Your Cooking Vessel: Lightly grease your waffle iron with oil or cooking spray.
- Assemble the Dish: Pour batter into the center of the waffle iron, close, and cook until golden brown and crisp.
- Cook to Perfection: While waffles are cooking, heat blueberries with a tablespoon of sugar in a small saucepan. Simmer for 5–7 minutes until the berries burst and the mixture thickens into a compote.
- Finishing Touches: In a bowl, whip ricotta with powdered sugar and lemon zest until light and fluffy.
- Serve and Enjoy: Top warm waffles with a spoonful of blueberry compote and a dollop of lemon ricotta cream. Garnish with extra zest.
Notes
- Let your batter rest before cooking for fluffier waffles.
- Use fresh lemon zest for a vibrant flavor in the ricotta cream.
- Compote and ricotta can be made a day ahead and stored in the fridge.