Lemon Ricotta Waffles with Strawberry Compote and Fresh Mint

Ingredients

For the waffles:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated lemon zest
• 8 ounces ricotta cheese, softened

For the strawberry compote:

• 1 pint fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 2 tablespoons honey
• 2 tablespoons fresh mint leaves

Instructions

To make the waffles:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, eggs, lemon juice, and lemon zest.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the ricotta cheese until well incorporated.
5. Cook in a waffle iron according to manufacturer's instructions.

To make the strawberry compote:

1. In a medium saucepan, combine sliced strawberries, granulated sugar, honey, and fresh mint leaves.
2. Heat over medium heat, stirring occasionally, until the mixture thickens slightly.
3. Remove from heat and let cool to room temperature.

Assembly

• Top waffles with a dollop of strawberry compote and a sprinkle of fresh mint leaves.
• Serve immediately and enjoy!

Note: The above recipe is a variant of the Lemon Ricotta Pancakes (recipe #65).