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Whip the egg whites to stiff peaks and set aside.
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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.
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Whisk together the flour, baking powder, baking soda and salt. Set aside.
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Whisk together in a large bowl the egg yolks, ricotta, Greek yogurt, milk and agave (or honey).
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Switch to a rubber spatula and gently fold in the flour mixture. Then fold in the butter. Last, fold in the egg whites.
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Lightly butter or oil the grids of the waffle iron.
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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.
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Serve with maple syrup and strawberries lightly macerated in sugar.