CORNMEAL-AND-RICOTTA WAFFLES

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Cornmeal-and-Ricotta Waffles image

How to make Cornmeal-and-Ricotta Waffles

Provided by @MakeItYours

Number Of Ingredients 11

1 1/2 cups ricotta cheese (12 ounces)
2 cups milk
6 large eggs, separated
1/2 cup sugar
2 cups cake flour
1/2 cup fine yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, melted, plus more for serving
Pure maple syrup, for serving
Crisp bacon strips, for serving

Steps:

  • Heat an 8-inch square waffle iron and preheat the oven to 200°. In a large bowl, whisk the ricotta with the milk, egg yolks and sugar. In a medium bowl, whisk the flour with the cornmeal, baking powder and salt. Whisk the dry ingredients into the ricotta mixture until combined. Stir in the melted butter.
  • In a large bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the egg whites into the waffle batter until no streaks remain.
  • Coat the waffle iron with vegetable-oil spray and spoon about 1 1/2 cups of the batter onto the waffle iron. Close and cook until the waffles are golden and crisp. Serve the waffles immediately or transfer them to a rack in the oven to keep warm. Serve the cornmeal waffles with melted butter, maple syrup and crisp bacon.

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