Lemon Ricotta Waffles with Strawberry Compote and Whipped Cream
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
- 1/2 cup ricotta cheese
- 2 tablespoons unsalted butter, melted
- Confectioners' sugar, for dusting
- Fresh strawberries, hulled and sliced (for compote)
- Whipped cream (for topping)
Instructions:
Make the Waffles
- Preheat your waffle iron to medium-high heat.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together eggs, milk, lemon juice, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the ricotta cheese until smooth.
- Pour about 1/4 cup of batter onto the center of the waffle iron and cook for 3-5 minutes or until golden brown.
- Repeat with the remaining batter, greasing the waffle iron between each use.
Make the Strawberry Compote
- In a medium saucepan, combine sliced strawberries and granulated sugar.
- Cook over medium heat, stirring occasionally, until the strawberries release their juice and start to soften (about 5-7 minutes).
- Remove from heat and let cool slightly.
Prepare the Whipped Cream
- Whip heavy cream until soft peaks form.
- Add a pinch of confectioners' sugar and continue whipping until stiff peaks form.
Assembly and Serving
- Serve the waffles warm, topped with strawberry compote and whipped cream.
- Dust with confectioners' sugar for an extra touch of sweetness.
Enjoy your delicious Lemon Ricotta Waffles with Strawberry Compote and Whipped Cream!