These lemon ricotta waffles are fluffy and tender with the delicate crunch of poppy seeds. There is no better dessert than tasty waffles drizzled with honey and lemon juice.
Ordinary waffles are too heavy and boring for me so I’m always looking for fun new recipes to try.
This is the lemoniest lemon waffles you’ll ever make. All you need to do to get things going is toss some organic lemon zest and sugar in a food processor and pulse them into a flavorful mix. The lemony aroma released as the essential oils in the zest is smashed into the sugar.
Feel free to double the ingredients, waffles can be stored up to 3 days. Winter humid weather makes waffles soggy. I used to just put them in a toaster to reheat. Olala, they are so nice and crisp again!
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 3 tablespoons sugar
- 1 tablespoon organic lemon zest
- 1/3 cup melted unsalted butter
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- 1/2 cup fresh ricotta cheese
- 3/4 cup milk (lukewarm)
- 1 Tbs poppy seeds
+ runny honey and lemon wedges to serve
Place the sugar and lemon zest in a small food processor, pulse until lemon zest is finely chopped and sugar absorbs the lemon zest essential oils.
Sift the flour, baking powder, bicarbonate of soda (baking soda) and salt in a medium bowl.
In another bowl whisk the milk, melted butter, eggs, lemon sugar, ricotta cheese, lemon juice, vanilla together until blended.
Pour the milk mixture into the flour mixture and whisk until just mixed.
Preheat a waffle iron according to manufacturer’s instructions on the regular setting and spray both sides with cooking spray.
Scoop a heaping 1/2 cup of the batter into each waffle section. Close the waffle iron and cook until golden brown on the medium setting. Repeat with the remaining batter.
Drizzle with honey and lemon juice, serve warm.