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A Perfect Pantry

Lemon and Ricotta Waffles

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    • images/Lemon curd 35.JPG
    • images/stories/recipes/Lemon curd 11.JPG
    • images/stories/recipes/Lemon curd 12.JPG
      Makes 12


    • 2½ cups self-raising flour
    • 2 tsp baking powder 
    • ½ tsp salt
    • 4 large eggs, separated
    • 2½ cups milk
    • 150g unsalted butter, melted
    • 1 tsp vanilla paste
    • 2½ tbsp caster sugar
    • 1 cup ricotta cheese


    • 75g unsalted butter
    • 3 large eggs
    • 75g caster sugar
    • 125ml lemon juice
    • Zest of half a lemon


    1. Preheat the waffle press until the green ‘READY’ light illuminates.
    2. In a large bowl mix together flour, baking powder and salt.
    3. In another bowl mix together egg yolks, milk, butter and vanilla paste and whisk into the dry flour mix.
    4. Whisk the egg whites until stiff peaks form. Add the sugar and continue whisking until the sugar dissolves; the egg whites will be thick and glossy. Fold through the other mixture.
    5. Spoon 1/3 cup of batter into the waffle press. Lower the lid, lock it down and cook for 4 minutes or until desired doneness. Remove with silicon tongs.
    6. Lay a waffle on the plate and spoon lemon curd on top, followed by some ricotta.
    7. Make sure the green ‘READY’ light is illuminated before cooking another batch.


    1. Melt butter in a small saucepan over medium heat. Add all other ingredients and whisk over heat until a thick custard forms. Remove from heat and allow to cool.

    This recipe was developed using a Kambrook Appliance.


    • Belgian Dual Waffle PressBelgian Dual Waffle Press
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