Lemon Ricotta Waffles with Blueberry Compote

Servings: 4-6

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
• 1/4 cup ricotta cheese
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the Blueberry Compote:

• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions:

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, melted butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. The batter should still be slightly lumpy.
6. Pour about 1/4 cup of the batter onto the center of the waffle iron and spread it out to the edges.
7. Cook for 3-5 minutes, or until the waffles are golden brown and crispy.
8. Repeat with the remaining batter.
9. For the blueberry compote, combine blueberries, granulated sugar, and lemon juice in a small saucepan.
10. Cook over medium heat, stirring occasionally, until the blueberries have released their juice and the mixture has thickened slightly.
11. Serve the waffles warm with a spoonful of the blueberry compote on top.

Notes:

• You can make the batter ahead of time and store it in the refrigerator for up to 2 hours or in the freezer for up to 1 month.
• The blueberry compote can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.