Lemon Ricotta Waffles with Fresh Berries and Honeycomb Crumble

Lemon Ricotta Waffles with Fresh Berries and Honeycomb Crumble

Servings

8-10 waffles

Ingredients

For the waffles:

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

For the honeycomb crumble:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup confectioners' sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 tablespoon honey

For the topping:

• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream or vanilla ice cream (optional)

Instructions

1. Preheat your waffle iron according to the manufacturer's instructions.
2. In a medium bowl, whisk together flour, baking powder, salt, and granulated sugar.
3. In a large bowl, whisk together eggs, ricotta cheese, lemon juice, melted butter, and lemon zest.
4. Add the dry ingredients to the wet 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 spread it evenly to fill the iron.
6. Cook for 3-5 minutes or until the waffles are golden brown and crispy. Repeat with the remaining batter.

For the honeycomb crumble:

1. In a small bowl, whisk together flour, granulated sugar, confectioners' sugar, baking powder, and salt.
2. Add the softened butter and honey to the dry ingredients and mix until a crumbly mixture forms.
3. Spread the mixture evenly onto a parchment-lined baking sheet.
4. Bake in a preheated oven at 350°F (180°C) for 10-12 minutes or until lightly golden brown.

Assembly:

1. Serve the waffles with fresh berries and a sprinkle of honeycomb crumble on top.
2. If desired, top with whipped cream or vanilla ice cream.

Enjoy your Lemon Ricotta Waffles with Fresh Berries and Honeycomb Crumble!