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Waffles with Blueberry Compote and Lemon Ricotta Cream

Waffles with Blueberry Compote and Lemon Ricotta Cream
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Start your day with fluffy, golden waffles topped with a vibrant blueberry compote and luscious lemon ricotta cream. This recipe perfectly balances sweet and tangy flavors with a light yet crisp texture, ideal for an indulgent yet refreshing breakfast or brunch treat.

Ingredients

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Waffle Batter

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 2 large eggs
  • 1 ½ cups milk
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Blueberry Compote

  • 2 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar

Lemon Ricotta Cream

  • 1 cup ricotta cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar (adjust to taste)

Instructions

  1. Prepare the Blueberry Compote: In a small saucepan over medium heat, combine the blueberries, lemon juice, and sugar. Stir occasionally as the berries break down and the mixture thickens into a compote, about 8 to 10 minutes. Remove from heat and let it cool slightly.
  2. Make the Waffle Batter: In a large bowl, whisk together the flour, baking powder, and sugar. In another bowl, beat the eggs and mix in milk, melted butter, and vanilla extract. Gradually combine the wet ingredients into the dry ingredients, stirring until just blended to keep the batter airy; do not overmix.
  3. Cook the Waffles: Preheat and lightly grease your waffle iron. Pour an appropriate amount of batter onto the hot surface and cook until waffles are golden brown and crisp, approximately 3 to 5 minutes depending on your appliance.
  4. Prepare the Lemon Ricotta Cream: In a bowl, combine ricotta cheese, lemon zest, lemon juice, and sugar. Mix until smooth and creamy. Adjust sweetness and tartness according to your preference.
  5. Assemble and Serve: Serve the waffles warm, topped generously with blueberry compote and dollops of lemon ricotta cream. Optionally, garnish with a sprinkle of powdered sugar or fresh mint leaves.

Notes

  • Use room temperature eggs and milk for a smoother batter and better rise.
  • Do not overmix the batter to avoid tough waffles.
  • Keep cooked waffles warm on a wire rack in a 200°F oven to maintain crispness.
  • If using frozen blueberries, thaw and drain excess liquid to prevent watery compote.
  • Customize the lemon ricotta cream’s tartness by adjusting lemon zest and juice to taste.

Nutrition

Keywords: waffles, blueberry compote, lemon ricotta cream, breakfast, brunch, sweet, tangy, easy recipe

Find it online: https://dailydishez.com/waffles-with-blueberry-compote-and-lemon-ricotta-cream/