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A delightfully different take on traditional waffles, these Lemon Ricotta Waffles with Blueberry-Pomegranate Syrup bring together the tanginess of lemons, balanced perfectly with luscious ricotta cheese and finished with a sweet and tangy syrup. With their light, fluffy texture and a decadent syrup topping, these waffles will elevate your breakfast to an extraordinary level.
Ingredients
For the Waffles
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 cup ricotta cheese
- 3/4 cup milk
- 3 large eggs
- Zest of 2 lemons
For the Blueberry-Pomegranate Syrup
- 1 cup fresh blueberries
- 1 cup pomegranate juice
- 1/2 cup sugar
Instructions
For the Waffles
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, combine ricotta cheese, milk, eggs, and lemon zest until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Heat your waffle iron according to manufacturer’s instructions and pour the batter into it. Cook until the waffles are golden and crisp.
For the Blueberry-Pomegranate Syrup
- In a saucepan, bring blueberries, pomegranate juice, and sugar to a boil over medium heat.
- Reduce the heat and simmer until the syrup thickens slightly and blueberries have burst, about 10-15 minutes.
- Gently mash the blueberries to create a smoother syrup, if desired.
- Drizzle the syrup over the warm waffles.
These Lemon Ricotta Waffles with Blueberry-Pomegranate Syrup are utterly mouthwatering and are sure to make your breakfast indulging. Serve dusted with powdered sugar and a dollop of whipped cream, if desired.