Lemon Ricotta Waffles

Ingredients

• 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 melted unsalted butter

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, and ricotta cheese.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Stir in melted butter.
6. Pour 1/4 cup of batter onto the center of the waffle iron and cook for 3-5 minutes, or until golden brown.
7. Repeat with remaining batter.

Blueberry Compote

• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch

Instructions

1. In a small saucepan, combine blueberries and granulated sugar. Cook over medium heat until the berries have broken down and the mixture is syrupy.
2. Stir in cornstarch to thicken the compote.

Creamy Vanilla Sauce

• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. In a small saucepan, combine heavy cream and butter. Cook over medium heat until the mixture is hot and steamy.
2. Remove from heat and stir in vanilla extract.

Assembly

1. Split waffles in half horizontally using a serrated knife.
2. Top each waffle with blueberry compote and creamy vanilla sauce.
3. Serve immediately and enjoy!