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Waffles with Whipped Lemon Ricotta Spread

Waffles with Whipped Lemon Ricotta Spread

Waffles Mother's Day Breakfast

Mother’s Day is best commenced with a big, hearty breakfast made just for mom (service in bed is optional!), with a lovely mix of sweet and savory items. Perhaps a Spanish-style frittata is at the center of the table, flanked by a steaming pot of coffee and a pitcher of mimosas. For the sweet side of things, try out these tasty waffles accented with a fluffy dollop of lemon scented whipped ricotta, and a few fresh berries on top for good measure. Waffles do take a bit more effort than pancakes, but they feel so much more special, with their light, airy interiors and crispy exteriors. Plus, they’re perfect for adults and children alike, which is ideal for Mother’s Day – the last thing mom should have to worry about at her special brunch is convincing the littles to clean their plates.

Waffles with Whipped Lemon Ricotta Spread

Serves 6-10
Recipe by Rebecca Gallop

Total Cooking Time: 50 minutes
Active Cooking Time: 12 minutes

Cook’s Notes: To make homemade oat flour, blend old-fashioned oats in a blender or food processor until coarse like corn meal. You will use about 1 ¼ cup of oats for every 1 cup of oat flour made. Waffles should be soft (but not wet) and fluffy on the inside and slightly crispy on the outside.

Waffles

  • 2/3 cup unsalted butter (about 12 tablespoons), melted
  • 4 cups milk
  • 5 eggs
  • 2 ½ cups homemade oat flour
  • 2 ½ cups whole wheat flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt

 

Whipped Lemon Ricotta

  • 4 ounces cream cheese, softened and brought to room temperature
  • 2 cups ricotta cheese
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • Lemon zest for garnish (optional)
  • Waffle Maker
Warm up waffle maker to regular setting.

In a blender or food processor, blend oats until coarse like cornmeal. Set aside.

In a small bowl, whisk together butter, milk and eggs. In a medium bowl, mix flour, baking powder and salt. Add wet ingredients and mix until smooth. Let the batter set up for at least 15 minutes.

Spray preheated waffle maker with non-stick cooking spray or lightly coat with melted butter. Scoop the batter onto waffle maker in ¼-cup batches and cook according to its directions or until golden brown and crisp. Makes about 10 waffles.

To make the whipped lemon ricotta, whip together all ingredients in a medium bowl. Add more sweetener if you prefer a sweeter spread. Serve with waffles and berries and garnish with grated lemon zest (optional).

Photos by Sweet Root Village


Emily Kovach is the Web Editor at Spoonful Magazine. She’s a fan of oysters, dumplings, nearly every kind of cheese, hoppy beers, and gin cocktails. While she’s intrigued by the incredible food scene in her hometown of Philadelphia, her favorite meals are at home, shared on the back porch with her cozy little family and their dog Jacket.

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