Lemon Ricotta Waffles with Blueberry Compote and Fresh Mint Whipped Cream

Ingredients

For the waffles:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 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

For the blueberry compote:

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

For the fresh mint whipped cream:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1/4 cup chopped fresh mint leaves

Instructions

Make the waffles:

1. Preheat your waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk together flour, baking powder, salt, and granulated sugar.
3. In a separate bowl, whisk together eggs, milk, lemon juice, ricotta cheese, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Pour approximately 1/4 cup of batter onto the center of the waffle iron and cook for 3-5 minutes or until golden brown. Repeat with remaining batter.

Make the blueberry compote:

1. In a small saucepan, combine blueberries, granulated sugar, cornstarch, and water.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries have popped, about 5-7 minutes.

Make the fresh mint whipped cream:

1. In a large bowl, whip heavy cream until soft peaks form.
2. Gradually add granulated sugar and chopped fresh mint leaves to the whipped cream.
3. Continue whipping until stiff peaks form.

Assemble and serve:

1. Split each waffle in half horizontally using a serrated knife or pastry cutter.
2. Top each waffle with a dollop of blueberry compote, followed by a sprinkle of powdered sugar.
3. Dollop fresh mint whipped cream on top of the waffles and serve immediately.

Enjoy your delicious Lemon Ricotta Waffles with Blueberry Compote and Fresh Mint Whipped Cream!