Take A Bite Of: Ricotta Waffles

Favorite meal of day: breakfast. I usually eat one of three meals: Cottage cheese and oatmeal, Greek yogurt and fruit, or protein shakes. But I love making fabulous breakfast meals and the request du jour was waffles. I use a fabulous recipe for Ricotta Waffles borrowed from my new friend Giada de Laurentiis (more on that story to come.) If you are looking for an easy and delicious option for you and those you love this morning, you will love this recipe. This makes about 6 large waffles. You can easily cut the recipe in half. From my kitchen to yours, enjoy every bite.

Ricotta Waffles

Ingredients

• 2 cups water
• 1/3 cup sugar
• 1/3 cup honey
• 1 1/2 teaspoons vanilla extract
• 2 cups pancake and waffle mix (recommended: Krusteaz)
• 1 cup whole milk ricotta cheese
• 2/3 cup frozen blueberries
• Melted butter

Directions

Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm. 

Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup. (And if you have a selective 5 year old, think twice about putting the strawberries on the plate. He let me know he "does not prefer strawberries on his waffle plate." Hilarious.

You can also add a little orange or lemon zest to give it a fruity, floral taste which pairs perfectly with the honey syrup.