The Best Ricotta Waffles with Meyer Lemon Cream
You need these in your life. Seriously, these are the best ricotta waffles ever. They’re thick and a bit dense in the way that holds up to lots of syrup and butter or a heavy slathering of whipped cream. They have flavor on their own, but not so much to outshine the toppings. AND they reheat beautifully, which is not something you can say about most breakfast items!
I’ll let you in on a little secret about me. I prefer waffles to pancakes. Nothing against pancakes, but I prefer the crisp edges of a waffle, and those little pockets filled with syrup. I knew the lemon curd from the last post would take a waffle to a whole new level, especially folded into fluffy whipped cream. With Florida strawberries in season, there was no better pairing in my mind. I was set as soon as I pinned down a recipe.
After pulling up a handful of ricotta waffle recipes, I turned to my standby recipe and modified it by replacing some of the milk with creamy ricotta and adding the zest and juice of a Meyer lemon. While they cooked I diced and sugared the gorgeous berries and made the decadent lemon cream. After one bite I knew I had found the best ricotta waffles. I’m already daydreaming about making them again, and I still have one tucked away in the fridge for tomorrow morning!
The Best Ricotta Waffles with Meyer Lemon Cream
Ingredients
- Ricotta Waffles
- 2 cups flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- Zest of one Meyer lemon
- Juice of one Meyer lemon
- 1 cup ricotta
- 3/4 cup milk
- 4 tablespoons butter melted
- 2 eggs
- Lemon Cream and Strawberries
- 1/2 cup heavy cream
- 1/2 cup lemon curd
- 1 pound fresh strawberries
- 1-2 Tablespoons sugar to taste
Instructions
- Ricotta Waffles
- Melt the butter and set aside. Mix together the flour, sugar, baking powder, salt, and zest until thoroughly combined. In another bowl, whisk the ricotta, milk and egg. Add the wet mixture to the dry, then pour the melted butter on top. Fold together until a cohesive batter is made with only a few dry streaks of flour. It's better to undermix a waffle or pancake batter than overmix. Scoop about one cup of the mixture onto a prepared, hot waffle iron and cook according to the manufacturer's directions.
- Lemon Cream and Strawberries
- Whip the cream to medium soft peak, then whisk in the lemon curd until a thick, fluffy mousse forms. Dice the strawberries and sprinkle lightly with sugar. Set aside to let the berries macerate while the waffles cook.
Notes
Increase the lemon flavor in the waffle by doubling the zest and juice
