Lemon Ricotta Waffles with Blueberry Compote and 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 whole milk
• 2 tablespoons freshly squeezed lemon juice
• 4 ounces ricotta cheese, drained and softened
• 2 tablespoons unsalted butter, melted

For the Blueberry Compote:

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

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

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 sugar.
3. In another bowl, whisk together eggs, milk, lemon juice, ricotta cheese, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. The batter should still be slightly lumpy.

Cook the Waffles:

1. Pour about 1/4 cup of the batter onto the center of the waffle iron.
2. Spread the batter to the edges of the iron, if needed.
3. Cook for 3-5 minutes or until the waffles are golden brown and crispy.
4. Repeat with the remaining batter.

Make the Blueberry Compote:

1. In a small saucepan, combine blueberries, granulated sugar, and water.
2. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes or until the berries have popped and the mixture has thickened slightly.

Make the Whipped Cream:

1. In a large bowl, beat the heavy cream with an electric mixer on high speed until soft peaks form.
2. Gradually add granulated sugar and vanilla extract, beating continuously until stiff peaks form.

Assembly and Serving:

1. Serve the waffles hot with a dollop of whipped cream and a spoonful of blueberry compote.

Note: This recipe combines elements from Lemon Ricotta Pancakes (#65) and Waffles (#37).