Lemon Ricotta Waffles With Caramelized Pecans

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons unsalted butter, melted
• Caramelized pecans (see below)

Instructions

Make the Waffles

1. Preheat your waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, whisk together the sugar, eggs, milk, ricotta cheese, lemon juice, and lemon zest.
4. Add the melted butter to the wet ingredients and stir until combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
6. Cook the waffles according to your iron's instructions.

Caramelize the Pecans

1. Preheat your oven to 350°F (180°C).
2. In a small bowl, mix together 1/4 cup granulated sugar and 1/4 cup water until dissolved.
3. Add 1/2 cup pecan halves to the sugar mixture and stir until they're evenly coated.
4. Spread the pecans on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until caramelized.

Assemble and Serve

1. Place a cooked waffle on a serving plate.
2. Top the waffle with a dollop of whipped cream or vanilla ice cream.
3. Sprinkle the caramelized pecans over the top.

Notes

• For an extra-crispy exterior, chill the waffles in the fridge for 30 minutes before cooking.
• To make ahead, cook the waffles and store them in an airtight container in the fridge for up to 2 days or freeze for up to 1 month.