CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA
Steps:
- For the bacon: Preheat the oven to 400 degrees F.
- Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
- Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
- Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
- For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
- For the waffles: Preheat the oven to 200 degrees F.
- Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
- Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
- Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
- Put the egg whites in a medium bowl and beat until soft peaks form.
- Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
- Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
- For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
- Top each waffle with some creamy ricotta, an egg and some bacon.
APPLE PIE RICOTTA WAFFLES
I had apples and ricotta cheese to use up, so instead of making a pie I decided to do something different. The result was these fluffy, tender waffles with just a hint of sweetness. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, melt butter over medium-high heat. Add apples, sugar, honey, cinnamon and vanilla; cook and stir until apples are crisp-tender, 10-12 minutes. Remove from heat and keep warm., Preheat waffle iron. In a large bowl, whisk flour, grits, cornstarch, baking soda and salt. In another bowl, whisk eggs, buttermilk, ricotta, oil and vanilla until blended. Add to dry ingredients; stir just until moistened., Bake waffles according to manufacturer's directions until golden brown. Serve with apple topping, yogurt and, if desired, blueberries.
Nutrition Facts : Calories 633 calories, Fat 31g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 709mg sodium, Carbohydrate 70g carbohydrate (31g sugars, Fiber 4g fiber), Protein 18g protein.
LEMON-RICOTTA CORNMEAL WAFFLES
Slightly dense waffles with a hint of lemon flavor and ricotta cheese for richness. If you like corn muffins, I think you will like these. Pairs well with fresh berries.
Provided by Kim's Cooking Now
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
- Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
- Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.
Nutrition Facts : Calories 406.1 calories, Carbohydrate 52.2 g, Cholesterol 133.9 mg, Fat 16.6 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.2 g, Sodium 622.6 mg, Sugar 13 g
PECAN-RICOTTA WAFFLES
Crispy on the outside, soft on the inside, with a little crunch from the pecans. Keep waffles warm in the oven as they complete cooking and come off the waffle iron. The ricotta adds tenderness, richness, and great texture to the waffles. Breakfast, brunch, or breakfast-for-dinner never looked better! Serve with butter, maple syrup, and additional pecans, if desired.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions.
- Whisk flour, brown sugar, baking powder, baking soda, and salt together in a mixing bowl.
- Combine buttermilk, ricotta cheese, and eggs in a large bowl; blend with an electric mixer until smooth. Stir in melted butter and maple extract. Add flour mixture to buttermilk mixture and stir until just combined but still lumpy; don't overmix or the waffles will be tough and chewy.
- Lightly spray the waffle iron grids with cooking spray, if needed, following the manufacturer's instructions for cooking. Add about 1 cup of batter depending on the size of your waffle iron, spreading evenly, and sprinkle batter with about 2 to 3 tablespoons pecans.
- Cook until golden brown, 3 to 5 minutes, making sure the waffle is fully cooked before lifting the lid (the steam slows down once the waffles are done). Remove waffle, place on a baking sheet without stacking, cover loosely with aluminum foil, and place in the preheated oven to keep warm. Repeat with remaining batter.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 46.2 g, Cholesterol 108.8 mg, Fat 25.9 g, Fiber 2.8 g, Protein 13.7 g, SaturatedFat 9.1 g, Sodium 477.1 mg, Sugar 9.9 g
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