Best Buckwheat Waffles With Fresh Ricotta And Citrus Recipes

Buckwheat Waffles with Fresh Ricotta and Citrus image

Provided by Martha Stewart

Time 35m

Yield Makes about 6

Number Of Ingredients 14

1 cup buckwheat flour
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 1/2 cups whole milk
1/2 stick unsalted butter, melted and cooled
1 large egg
Vegetable-oil cooking spray
1 1/2 cups fresh ricotta
2 blood oranges, peel and pith removed, sliced or segmented
2 Cara Cara oranges, peel and pith removed, sliced or segmented
4 clementines, peel and pith removed, sliced or segmented
Honey, for serving

Steps:

In a large bowl, whisk together flours, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg until combined. Stir milk mixture into flour mixture until just combined. Let batter stand, uncovered, 20 minutes.
Preheat a waffle iron and lightly coat with cooking spray. Cook waffles according to manufacturer's instructions (for standard-size Belgian waffles, fill each cavity with about 1/2 cup batter) until golden brown and crisp (for Belgian waffles, about 8 minutes).
Top each waffle with ricotta and citrus fruits, and drizzle with honey; serve.

Buckwheat Waffles image

Provided by Food Network

Time 55m

Yield 36 waffles

Number Of Ingredients 10

Steps:

Mix the flours, sugar, baking powder, salt and baking soda together. Put in a mixing bowl and turn on speed one, using the paddle attachment. Quickly add the buttermilk. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Slowly pour the melted butter into the bowl while the mixer is running. Slowly pour the egg yolks into the bowl while the mixer is running. Transfer this batter to another bowl. Whip the egg whites to medium peaks in a new bowl with the whisk attachment of your mixer. Fold in one-third of the whites with a rubber spatula. Now fold in the remaining whites.
To cook the waffles, turn a waffle iron on to medium heat. Spray the waffle iron with cooking spray. Scoop batter onto the iron, enough to fill. Close and cook for 2 1/2 minutes. Let cool on a wire rack. Repeat.