Cornmeal-and-Ricotta Waffles Recipe

Name: Cornmeal-and-Ricotta Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups ricotta cheese (12 ounces); 2 cups milk; 6 large eggs, separated; 1/2 cup sugar; 2 cups cake flour; 1/2 cup fine yellow cornmeal; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 stick (4 ounces) unsalted butter, melted, plus more for serving; Pure maple syrup, for serving; Crisp bacon strips, for serving

Servings: persons

1 1/2 cups ricotta cheese (12 ounces)
2 cups milk
6 large eggs, separated
1/2 cup sugar
2 cups cake flour
1/2 cup fine yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, melted, plus more for serving
Pure maple syrup, for serving
Crisp bacon strips, for serving

1
Heat an 8-inch square waffle iron and preheat the oven to 200.
2
In a large bowl, whisk the ricotta with the milk, egg yolks and sugar.
3
In a medium bowl, whisk the flour with the cornmeal, baking powder and salt.
4
Whisk the dry ingredients into the ricotta mixture until combined.
5
Stir in the melted butter.
6
In a large bowl, using an electric mixer, beat the egg whites until firm peaks form.
7
Fold the egg whites into the waffle batter until no streaks remain.
8
Coat the waffle iron with vegetable-oil spray and spoon about 1 1/2 cups of the batter onto the waffle iron.
9
Close and cook until the waffles are golden and crisp.
10
Serve the waffles immediately or transfer them to a rack in the oven to keep warm.
11
Serve the cornmeal waffles with melted butter, maple syrup and crisp bacon.

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups ricotta cheese (12 ounces), 2 cups milk, 6 large eggs, separated, 1/2 cup sugar, and more.

Yes, Cornmeal-and-Ricotta Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal-and-Ricotta Waffles

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