Lemon Ricotta Waffles with Berry Compote and Whipped Cream

Ingredients:

For the waffles:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup milk
• 2 tablespoons freshly squeezed lemon juice
• 1 cup ricotta cheese
• 2 tablespoons unsalted butter, melted

For the berry compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

To make the waffles:

1. Preheat your waffle iron according to the manufacturer's instructions.
2. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
3. In a large bowl, whisk together eggs, milk, lemon juice, ricotta cheese, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour about 1/4 cup of the batter onto the center of the waffle iron and cook for 3-5 minutes or until golden brown.
6. Repeat with remaining batter.

To make the berry compote:

1. In a small saucepan, combine mixed berries, granulated sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the berries release their juices.
3. Remove from heat and let cool to room temperature.

To make the whipped cream:

1. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Gradually add granulated sugar and continue beating until stiff peaks form.

Assembly

• Split the waffles in half horizontally using a serrated knife.
• Spoon some of the berry compote over the bottom half of each waffle.
• Top with whipped cream and place the top half of the waffle on top.
• Serve immediately.