Ricotta-Yogurt Waffles with Strawberries Lightly Macerated in Sugar are made for an indulgent Sunday brunch–and any other day you can work them in. Affiliate links have been used to link to items I am discussing.
We finally have strawberries!!!! Mind you they are not local, but they are domestic and organic, and when you get home your grocery bags smell amazing. If your bags don’t smell amazing, don’t buy those strawberries. It’s an easy rule! Usually strawberries come way before blueberries for us, but they arrived at the same time here, which really makes me wonder if the drought in California delayed the strawberry crop. Anybody know?
Anyway, these waffles. Alex and I made these waffles for dinner for one night. We started with a Waffles with Cottage Cheese recipe from Dorie Greenspan’s Waffles: From Morning to Midnight, but I had ricotta to use up, so we used that, except then we doubled the recipe, so I also had some 2% Greek yogurt to use up. Quick breads, especially pancakes and waffles, are flexible like that–don’t be afraid to substitute different dairies. I also fiddled with the recipe to use whipped egg whites, because I strongly prefer the lift that they give to waffles.
The waffles were delicious–and I am assured by family that they were amazing “plain” (with butter and in some cases maple syrup). But for me, the strawberries were the star and the waffles the tasty supporting players. Everyone else ate the strawberries separately–there is no explaining taste sometimes! So however you choose to enjoy them, I highly recommend you get some strawberries and play with them! And make some waffles.
- 8 T (1 stick) unsalted butter, melted and cooled to room temperature
- 4 eggs, separated and whites whipped to stiff peaks
- 3 1/2 cups (440 g) AP flour
- 4 t baking powder
- 1/2 t baking soda
- 1 t fine sea salt
- 1 cup ricotta cheese, preferably whole milk
- 1 cup Greek yogurt, at least 2% fat
- 2 cups whole milk
- 5 T agave syrup (or honey-agave will taste more neutral)
Whip the egg whites to stiff peaks and set aside.
Preheat the waffle iron. If you will be holding some of the waffles warm until serving time, also preheat your oven to 200 F or the "warm" setting.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
Whisk together in a large bowl the egg yolks, ricotta, Greek yogurt, milk and agave (or honey).
Switch to a rubber spatula and gently fold in the flour mixture. Then fold in the butter. Last, fold in the egg whites.
Lightly butter or oil the grids of the waffle iron.
Be warned that these waffles brown quite quickly--for an All Clad Belgian waffle iron, I found that level 4 worked best for just a few minutes.
Serve with maple syrup and strawberries lightly macerated in sugar.
Affiliate links were used in this post, but only to link to items that I would be discussing and linking to anyway.