Lemon Ricotta Waffles with Honeycomb Crunch

Servings: 4-6 people

Ingredients:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup whole milk
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons unsalted butter, melted
• 1 cup ricotta cheese
• Honeycomb crunch (see below)

Instructions:

1. Preheat your waffle iron to medium-high heat.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the eggs, milk, lemon juice, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the ricotta cheese until well incorporated.
6. Pour about 1/4 cup of the batter onto the center of the waffle iron.
7. Cook for 3-5 minutes or until the waffles are golden brown and crispy.
8. Serve immediately with a dollop of whipped cream, lemon zest, and honeycomb crunch on top.

Honeycomb Crunch:

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 teaspoon baking soda
• 1 tablespoon unsalted butter

1. Combine the sugar, corn syrup, and water in a medium saucepan.
2. Place over medium heat and stir until the mixture reaches 300°F on a candy thermometer.
3. Remove from heat and stir in the baking soda and melted butter.
4. Pour onto a greased surface or parchment paper and let cool completely.

Notes:

• The honeycomb crunch can be made ahead of time and stored in an airtight container for up to 3 days.
• To make the waffles more indulgent, top with fresh berries or whipped cream and drizzle with caramel sauce.