A Perfect Pantry
Lemon and Ricotta Waffles
- PREP TIME
- - COOK TIME
- - READY TIME
- - SERVINGS
Makes 12
INGREDIENTS
- 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
LEMON CURD
- 75g unsalted butter
- 3 large eggs
- 75g caster sugar
- 125ml lemon juice
- Zest of half a lemon
DIRECTIONS
- Preheat the waffle press until the green ‘READY’ light illuminates.
- In a large bowl mix together flour, baking powder and salt.
- In another bowl mix together egg yolks, milk, butter and vanilla paste and whisk into the dry flour mix.
- 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.
- 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.
- Lay a waffle on the plate and spoon lemon curd on top, followed by some ricotta.
- Make sure the green ‘READY’ light is illuminated before cooking another batch.
LEMON CURD
- 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.
APPLIANCES
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