Description
Delight in these homemade waffles topped with a vibrant blueberry compote and creamy lemon-infused ricotta. Perfect for a special breakfast or brunch, this recipe combines fluffy waffles with a tangy-sweet topping that balances fruitiness and rich creaminess for an irresistible flavor experience.
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 or a splash of water
Lemon Ricotta Cream
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 1 tablespoon maple syrup (plus extra for drizzling)
Instructions
- Preheat Waffle Iron: Begin by preheating your waffle iron and lightly grease it if necessary to prevent sticking.
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the milk and melted butter, mixing thoroughly.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Allow the batter to rest for 10 minutes to help the waffles achieve a light and fluffy texture.
- Make Blueberry Compote: In a small saucepan, simmer the fresh blueberries with a splash of lemon juice or water over medium heat until the mixture thickens into a compote, stirring occasionally.
- Prepare Lemon Ricotta Cream: In a bowl, mix together the ricotta cheese, lemon zest, and maple syrup until the mixture is smooth and fluffy.
- Cook Waffles: Pour the rested batter into the preheated waffle iron and cook according to the manufacturer’s instructions until the waffles are golden brown and crisp.
- Serve: Top the warm waffles with generous spoonfuls of blueberry compote and lemon ricotta cream. Drizzle with additional maple syrup to taste and serve immediately.
Notes
- Letting the batter rest for 10 minutes ensures the gluten relaxes and the waffles turn out tender.
- The blueberry compote can be made ahead and refrigerated for up to 3 days.
- For extra crispiness, cook waffles a little longer or place finished waffles in a warm oven before serving.
- Use fresh lemon zest for the best lemon flavor in the ricotta cream.
- Maple syrup can be substituted with honey or agave syrup if desired.
