Multigrain Ricotta Waffles With Strawberries And Yogurt
These waffles are a delightful combination of hearty textures and delicate flavors, making them a perfect choice for a cozy breakfast or brunch. Made with a mix of all-purpose flour, whole-wheat flour, and stone-ground cornmeal, they offer a satisfying crunch with a hint of sweetness. The addition of ricotta cheese lends a creamy richness, while a serving of plain yogurt and sliced strawberries on top adds a fresh and tangy twist to each bite. Enjoy these waffles as a special treat for yourself or share them with loved ones for a delightful start to the day.
— Constant Cookbook
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup stone-ground cornmeal
- 1 Tbs. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups milk
- 1/2 cup part-skim ricotta cheese
- 2 eggs
- 3 Tbs. canola oil
- Plain yogurt for serving
- Sliced strawberries for serving
Instructions
- In a large bowl, stir together the all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk together the milk, ricotta, eggs and oil. Stir the milk mixture into the flour mixture just until smooth.
- Coat a waffle maker lightly with oil, wiping off any excess with a paper towel. Preheat to medium according to the manufacturer’s instructions.
- Spoon about 1/2 cup batter onto the hot waffle maker, spreading it out to the edges. Close the lid and cook until the waffle is golden brown, 3 to 5 minutes. Repeat with the remaining batter.
- Serve the waffles with a dollop of yogurt on top, scattered with sliced strawberries. Makes 6 waffles; serves 4 to 6.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Comments
No comments found.