Lemon-Ricotta Cornmeal Waffles

Prep: 10 mins, Cook: 20 mins, Total: 30 mins, Servings: 4, Yield: 4 servings

Ingredients:

• 1 cup all-purpose flour
• ½ cup cornmeal
• ¼ cup white sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup half-and-half (What is half-and-half? Click here for more information.)
• ½ cup ricotta cheese
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon lemon extract
• 1 serving cooking spray

Directions:

1. Preheat a waffle iron according to manufacturer's instructions.
2. Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in a large mixing bowl.
3. 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.
4. 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.

Cook's Note:

Lemon bakery emulsion may be substituted for lemon extract, if desired.

Fresh Lemon-Ricotta Waffles

bon appetit