Whole Wheat Ricotta Waffles with Blueberry Sauce

| Jenn & Seth Kendall
Whole Wheat Ricotta Waffles with Blueberry Sauce

Waffles

  • 4 tbsp unsalted butter, melted
  • 4 egg, separated
  • 2 tsp vanilla extract
  • 2 cup white whole wheat flour
  • 1 cup buttermilk
  • 1 cup ricotta cheese
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tbsp sugar
  1. Beat the egg whites with a mixer until they hold soft peaks. 
  2. Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl. 
  3. In a large bowl, whisk ricota, buttermilk, butter, vanilla extract, and egg yolks.  Stir in the flour mixture. Gently fold in the egg whites.  
  4. Pour batter into preheated waffle iron and cook until waffles are crisp and golden.  I like keeping the oven hot at 350 and giving the waffles an extra round of crisping for a few minutes. 
  5. Pour sauce on top of waffles and serve.

 

    Blueberry Sauce

    • 1/2 tsp ground clove
    • 1 cinnamon stick
    • 1 tbsp cornstarch
    • 1/4 cup water
    • 1/4 cup maple syrup
    • 1 lemon, juiced and zested
    • 1 lb blueberry
    1. Place all ingredients in a medium pot over medium-low heat and gently boil, stirring often. 
    2. Let it cook together for about 5 minutes, and remove the cinnamon stick. 
    3. Let cool.

     

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