Cornmeal and Ricotta Waffles
Here's a spiffed up waffle recipe that has both a crunchy outer texture, and a soft interior texture The ricotta and whipped egg whites gives these waffles a moist and very tender texture, while the cornmeal adds a subtle crunch to each bite. I haven't bought waffle mix in years, since homemade taste a whole lot better and take about 10 minutes more to make, from scratch.
Servings 8 waffles
Calories 335kcal
Equipment
- Waffle Iron
Ingredients
- 3/4 cups ricotta cheese 12-ounces
- 1 cups milk
- 3 large eggs separated
- 1/4 cup sugar
- 1 ¾ cup cake flour
- 1/4 cup fine yellow cornmeal
- 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla optional
- 4 ounces unsalted butter 1/2 stick unsalted butter, melted, plus more for serving
- Pure maple syrup for serving
- Crisp bacon strips for serving (optional)
Instructions
- Heat an 8-inch square waffle iron and preheat the oven to 200°F. Set a baking sheet with a rack on top (this keeps the waffles warm and not soggy, as air can circulate better).
- In a large bowl, whisk the ricotta with the milk, egg yolks, vanilla (if using) and sugar.
- In a medium bowl, whisk the flour with the cornmeal, baking powder and salt. Whisk the dry ingredients into the ricotta mixture until combined. Stir in the melted butter.
- In a large bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the egg whites into the waffle batter until no streaks remain.
- Coat the waffle iron with vegetable-oil spray and spoon about 1 1/2 cups of the batter onto the waffle iron. Close and cook until the waffles are golden and crisp.
- Serve the waffles immediately or transfer them to a rack in the oven to keep warm.
- Serve the cornmeal waffles with melted butter, maple syrup and crispy bacon.