Whole Wheat Ricotta Waffles with Blueberry Sauce

Home Skillet

Ingredients

Waffles

2 cup white whole wheat flour1 Tbsp sugar2 tsp baking powder1 tsp baking soda½ tsp salt¼ tsp nutmeg½ tsp cinnamon1 cup ricotta cheese1 cup buttermilk4 Tbsp unsalted butter, melted2 tsp vanilla extract4 egg, separated

Directions

  1. Beat the egg whites with a mixer until they hold soft peaks. 
  2. Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl. 
  3. In a large bowl, whisk ricota, buttermilk, butter, vanilla extract, and egg yolks.  Stir in the flour mixture. Gently fold in the egg whites.  
  4. Pour batter into preheated waffle iron and cook until waffles are crisp and golden.  I like keeping the oven hot at 350 and giving the waffles an extra round of crisping for a few minutes. 
  5. Pour sauce on top of waffles and serve.

 

Ingredients

Blueberry Sauce

1 lb blueberry
1 lemon, juiced and zested
¼ cup maple syrup
¼ cup water
1 Tbsp cornstarch
1 cinnamon stick
½ tsp ground clove

Directions

  1. Place all ingredients in a medium pot over medium-low heat and gently boil, stirring often. 
  2. Let it cook together for about 5 minutes, and remove the cinnamon stick. 
  3. Let cool.

 

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Tags: Breakfast, Breakfast & Brunch, Vegetarian, Blueberry, Easy

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