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Lemon Ricotta Waffles with Mixed Berry Syrup

Shanna
A light, fluffy lemony waffle made with ricotta cheese topped with a sweet-tart berry syrup and whipped cream. Perfect for lazy weekend breakfasts and brunch.
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Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 -8 round Belgian style waffles

Ingredients
  

For the mixed berry syrup:

  • 2 cups total of frozen berries
  • raspberries
  • blueberries
  • strawberries
  • cherries
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoon orange juice/lemon juice/water

For the waffles:

  • 2 cups all purpose flour 9 oz
  • 1 tablespoon corn starch
  • 2.5 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ⅓ cup granulated sugar 2 ⅓ oz
  • 2 tablespoon lemon zest
  • 1 ½ cups buttermilk 12 oz/375 ml
  • 2 ⅓ cups ricotta cheese 19 ½ oz
  • 3 tablespoon butter melted
  • 3 large eggs separated
  • 2 tablespoon oil I use Luigi Tega lemon oil
  • 1 teaspoon vanilla extract
  • 3 tablespoon lemon juice

For the whipped cream:

  • 1 ¼ cup heavy cream
  • 1 teaspoon vanilla
  • ¼-1/3 c powdered sugar

Instructions
 

Make the syrup:

  • 1. In a saucepan combine the berries, sugar, salt and juice or water. Bring to a simmer once the berries are thawed and simmer until slightly thickened, about 5-8 minutes. Strain into a bowl, pressing down on the solids/seeds until all the syrup is strained through.
  • 2. Discard the solids/seeds Can be used warm or chilled. It will thicken slightly as it chills. This can be made ahead of time and will keep up to a week or so in the refrigerator in an airtight jar or container. 

Make the waffles:

  • 1. Preheat your waffle iron. 
  • 2. In a large mixing bowl whisk together the dry ingredients and set aside
  • 3. In a separate bowl combine the sugar and lemon zest and rub together with your fingers to disperse the zest into the sugar. Add to the flour mixture and whisk to combine
  • 4. In another bowl combine the remaining ingredients, except egg whites, and mix well. Make a well in the center of the flour mixture and pour in the wet ingredients. Mix until no flour streaks remain. Whip the egg whites until medium-stiff peaks then fold into the remaining batter with a spatula. 
  • 5. Spray your waffle iron with cooking spray or brush with melted butter. Scoop a half a cup or so of batter in the middle and cook according to your waffle iron’s instructions or 3-4 minutes. You want them just golden.
  • 6. Keep in a warm oven ( 180-200 deg F) until all are finished cooking. 

To make the whipped cream:

  • 1. Whip the cold cream until medium peaks form, add in the vanilla extract and ¼ a cup of the powdered sugar and whip again until mixed to stiff peaks. Taste and add more sugar if a sweeter whipped cream is desired. Keep chilled until ready to use. 
  • Serve the waffles with mixed berry syrup and lightly sweetened whip cream. 

Notes

You can make the syrup ahead of time if you like so that is less time spent while making the waffles. I will often start the syrup and while each batch of waffle is cooking, I will strain the syrup so it is ready when the waffles are.
You can also make the whipped cream ahead of time. Use super cold cream, a stainless mixing bowl and cold beaters to ensure a thick, whipped cream.