Lemon Ricotta Waffle Batter!
hello! below you will find my recipe for a Lemon Ricotta Waffle Batter! i first learned a similar recipe to this one when i was working in a restaurant and helping with their brunch, but i’ve tweaked it a bit to my personal flavor and made it a loooot smaller of a batch; i like to serve it with a homemade blueberry compote!
Sav <3
Ingredients:
2 ¼ pounds Flour (i used gluten free 1x1 flour by King Arthur, but you can use regular flour and it’s the same)
3 Tbsp
Baking Powder
12 oz Sugar
2 Tbsp Cinnamon
6 Eggs (separate the yolks and whites)
¾ cup Olive Oil
7 cups Oat Milk
2 Vanilla Bean pods scraped
½ cup Lemon Juice
2 Lemons Zested
2 ½ pounds Ricotta cheese
Prep:
You’ll want to separate your yolks from your whites into two bowls, whisk your egg whites to hard peaks, and scrape the vanilla bean pods (i keep the pods for the compote if i decide to make it)
Directions:
In a VERY LARGE bowl, combine the flour, baking powder, sugar, and cinnamon
In a separate bowl, combine the egg yolks, olive oil, milk, scraped vanilla, lemon zest, and lemon juice.
Slowly add the wet ingredients to the dry until combined
Add the ricotta in small batches until completely mixed in
Fold in the egg whites until there are no streaks and they are fully combined
TADA! WAFFLE BATTER COMPLETE! lol but anyways enjoy your waffles! look for the blueberry compote on my page next week!
