These waffles are super RICH, MOIST, AND CREAMY with just enough lemon flavor to complement the ricotta and neutralize the sweetness a bit, and the Blackberry Compote topping was a drippy dream of summer’s berry bounty!
Well, its been quite a long three weeks at the Lanzilli household! Besides school ending and our various bouts of travel for summer lacrosse, all 3 of my kids have had a birthday! Yeah, I know it’s a little ironic and no I DID NOT plan it that way- just worked out like that! June 13th, July 2nd and July 8th..
As I’m sure you do as well, we have a couple birthday traditions in our house. The first being early morning fishing. My older two wake up around 6 to walk down to a nearby pond and throw the lines in for a few hours. Ironically my 6 year old is the late sleeper in our house and has yet to get in on this action.
The second tradition is a big special birthday breakfast- now this is where I come in, being as I know absolutely nothing about fishing- I’m happy to pull this together for them while they’re “gone fishing”. This year the request was waffles- you got it, kid!
Now I’ll be honest, these turned into lemon ricotta waffles with a black berry compote because because of a whole lotta berries that needed to be consumed and a lonely container of ricotta in my fridge. My dinner plan for Eggplant Rollatini, somehow morphed into a miso glazed eggplant, leaving my ricotta out of the equation all together. I really hate wasting food, so I got a little creative!
This ingenuity resulted in one very happy birthday boy! The waffles were super RICH, MOIST, AND CREAMY with just enough lemon flavor to complement the ricotta and neutralize the sweetness a bit. The blackberry compote was a drippy dream of summer’s berry bounty! Plus- I had leftover blackberry sauce to use on my yogurt and ice cream for several days afterwards, so the deliciousness of this breakfast seemed to have have no end! You can find my Blackberry Compote topping recipe here!
Now if you don’t already have a waffle iron, are you really adulting? The answer is.. no! I love my Cuisinart 4-Slice Belgian Waffle Maker– I’ve had it for almost 10 years and have experienced no kinks whatsoever. So if you are in the market, this would be my recommendation. If your more into the classic round, thinner, crisper leggo my eggo type waffles- get yourself a Cuisinart Round Classic Waffle Maker. No matter your preference, Belgian or Classic, if you are still going toaster waffle style- you are really missing out!
Now, unfortunately, the boys didn’t get a bite on their hooks down at the lake this morning, but they did enjoy a much tastier bite when they came home! My birthday boy was very happy with his special breakfast and so was the rest of the family! I do hope you try these Lemon Ricotta Belgian Waffles- even if it’s not your birthday.. cause #YOLO!
Lemon Ricotta Belgian Waffles
- Belgian Waffle Maker
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons granulated sugar
- 2 tablespoon fresh lemon zest
- 2/3 cup unsalted butter melted
- 4 large eggs
- 2 teaspoon pure vanilla extract
- 5 tablespoons fresh lemon juice
- 1 cup ricotta cheese
- 1 1/2 cup milk
- In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Set Aside
- In a large bowl whisk together melted butter, eggs, vanilla, lemon juice, lemon zest, ricotta, and milk. Whisk until thoroughly combined.
- Add the wet ingredients all at once to the dry ingredients and stir to combine. Try not to over mix the batter.
- Heat you waffle iron according to the manufacturer’s instructions. Dollop batter into the waffle iron and cook until golden brown. Keep warm in oven set to 200, until ready to serve with warm maple syrup and blackberry compote
If you like this recipe check out my KALE PESTO WITH ARUGULA TOMATOES AND HONEY LEMON RICOTTA recipe or LUSCIOUS LEMON BARS or STRAWBERRY AND JAM OLIVE OIL CORNMEAL CAKE