Buttermilk ricotta waffles are thick savory waffles that are soft on the inside and crispy on the outside. They’re perfect for breakfast, brunch, or breakfast for dinner!
My IT guy just told be my tower needs a viking funeral – at least for what I need to do on it. This is really harshing my mellow today as I don’t have the ability to just go out and pick out a new tower. It was a good tower though, lasted several long years, 5 moves and 2 hard drives. It is still good for day to day internet surfing but not programming or the things I need it to do. 🙁
I know that computers aren’t forever but doesn’t it really stink when you have to get a new one? Lucky for me I do have an awesome IT guy who will help me save all my important stuff and offer to build me a new one (now where did I put that magic discover card). Oh well, all good things must come to an end. At least I still have my laptop for now…. Whats that smoke I smell?
Speaking of smoke, don’t burn your Buttermilk Ricotta Waffles!
Buttermilk Ricotta Waffles
- 1 3/4 cups flour
- 2 teas baking powder
- 1 tbs sugar
- 1/2 teas baking soda
- 1/2 teas kosher salt
- 1 1/2 cups buttermilk
- 1/2 cup fresh ricotta
- 2 large eggs
- 4 tbs butter, melted
Preheat waffle iron.
Add flour, baking powder, sugar, baking soda, and salt to a medium bowl. Whisk to blend; set aside.
In a separate bowl, add the buttermilk, eggs, ricotta and melted butter. Beat with a fork until well mixed. Pour egg mixture over the dry ingredients and stir until just combined. Let sit for 5 minutes.
Pour batter into greased, heated waffle iron and cook until steam no longer comes out the sides. This usually indicates the batter is fully cooked, though you may want to leave them in a bit longer if you like darker, well-done waffles.
We have been on the quest for the ultimate waffle at the house, though I’m pretty sure someone dropped out of the race a while back.
So far, our favorite is a Waffle House copy-cat recipe. These buttermilk ricotta waffles are much different. There is a tang to the flavor. It’s a great use for left over buttermilk and ricotta cheese, which I never seem to know what to do with. Enjoy!