Lemon-Ricotta-Waffle

Dry Ingredients:
1-1/2 cups Bearpaw Heritage Pancake Mix
1/4 freshly grated nutmeg
Hint of cloves and cardamon.
Wet Ingredients:
2 large eggs (separated)
1 cup buttermilk
1/2 cup butter (melted)
3/4 cup ricotta cheese
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice.
Ready to get started?
  1. In a medium bowl, whisk together egg yolks, buttermilk, and butter.
  2. Gently stir in ricotta, lemon zest and juice.
  3. In a separate bowl, whip the egg whites until a soft stiff peak forms.
  4. In a large bowl, combine Bearpaw Heritage Pancake Mix with spices. Add wet ingredients to dry and gently fold in egg whites.
  5. Ladle the batter into waffle maker. The batter may take additional time to cook due to the batters wet nature.

 

Chef’s notes:
  1. Great waffle to serve with a Blueberry compote or syrup!


Lemon Ricotta Nutmeg Waffles
(Click on image to enlarge)



Bears Paw