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I love waffles. I love breakfast food in general, but waffles (and biscuits) are my favorites. At least, they have been lately. They’re all I want to eat these days, so I’ve been experimenting in the kitchen. I’ve been trying different recipes, playing around with ingredients, and putting my All-Clad waffle iron to good use on my quest to create the perfect one. I’ve made and eaten waffles almost every day for about three weeks. Today, I think I found it. Actually, I cooked it. The waffles were so scrumptious that I wanted to share the recipe with my fellow waffle-lovers.
I don’t usually share recipes. I mostly write about the amazing places I’ve traveled to and eaten at. However, since travel has been on hold and eating out hasn’t been an option, I’ve spent more time in the kitchen. These past several weeks have given me time to get back to old hobbies and reignited my love for cooking. I’m not going to lie; I still loathe doing dishes. But I love to eat, and for whatever reason, I eat less when I make my own meals. Probably because I’m tasting everything while I cook.
But back to waffles…
I became obsessed with them after visiting Brussels for the first time. Belgian waffles are an entirely different experience. They’re sweet and firm and almost cookie-like. I wasn’t trying to make exactly that, but something similar.
I wanted it to have the perfect crispy outside and soft inside. I was craving the perfect texture and flavor. Box mixes produce an okay waffle. But it’s not the same. So I thought, I love lemon ricotta pancakes. Why not waffles?
I started by mixing all my dry ingredients except the sugar in one bowl and all the wet ones in another. I flavor the sugar with lemon zest, put it in with the flour mixture and then add the wet ingredients. I stir just enough so that all the ingredients are combined well, without over-mixing, and tah-dah! My waffles are ready for cooking.
My batter was runny or liquidy like I’ve seen (and made). It wasn’t quite a dough either. Something in between. My waffle iron has six heat settings (one is the lowest and six is the highest); I chose setting number four for mine. I like them nice and golden with a crunch. This setting was perfect for that. If you prefer them a little softer, you can use a lower setting.
I use pearl sugar in my recipe, which also gives them a nice crunch. You can use regular sugar if you prefer a softer texture.
Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons pearl sugar
2 tablespoons white sugar (use 1 if you like them less sweet)
Zest of 1 lemon
4 tablespoons lemon juice (use more if you want a more lemony flavor)
2 eggs
1/3 cup unsalted butter
1 teaspoon vanilla extract
3/4 cup milk
1/2 cup ricotta cheese
Instructions: Start by combining flour, baking powder, baking sofa, and salt in a large bowl.
Next you want to zest the lemon with either a zester if you have one or a fine grater. Either one will work. Then, mix the pearl and white sugars in a small bowl and want to work the zest into the sugar. the sugar get a nice citrusy taste to it.
Then, melt the butter, and in a medium bowl add the butter, eggs, milk, vanilla extract, lemon juice and ricotta. Whisk well.
This is I heat up my waffle iron. Mine takes about five minutes or so to get ready, so it will be set to go once I finish the next couple of steps if I turn it on now. It may be different for you. Look at your manufacturer’s instructions for prep and use.
The next step is to stir in the sugar to the flour mixture. Then, add the wet ingredients. Fold the ingredients together. Be careful not to over mix. It’s okay if the batter has a few lumps. The batter will be kind of like a soft dough.
All that’s left now is to cook your waffles! I cannot stress enough to follow your machine’s instructions for this. My machine’s setting may not produce the same result as yours. This recipe makes about 14 waffles. If that’s more than you need, just freeze the extras and throw them in the oven when you’re ready to eat them.
Finally, add your favorite toppings and enjoy!! I like to squeeze a little extra lemon juice and sprinkle a some powdered sugar on top. Or with a dollop of homemade cinnamon whipped cream. They’re also really good with raspberries, blueberries or strawberries and maple syrup. Also, if you don’t mind ice cream for breakfast, or are looking for something different for dessert, just add a scoop or two on top. I make an amazing Rumchata ice cream that goes so good with these. Whatever you choose, I can’t imagine you’ll be disappointed.
