Gluten Free Ricotta And Lemon Waffles Food

WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM

Steps:

• Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
• Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
• Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
• In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
• Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
• To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.

KETO RICOTTA PANCAKES

Steps:

• Place all the ingredients except for the butter in your food processor bowl. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula.
• You can also mix the ingredients by hand if you prefer. Whisk them all in one bowl, adding them in the order listed.
• Heat a nonstick double burner griddle over medium heat (not higher), about 4 minutes. Grease with half the butter.
• Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon ice cream scoop that I got on Amazon).
• Cook the pancakes until golden-brown and puffed, 3-4 minutes per side. Grease the griddle again and repeat with the second batch. Serve immediately.

LEMON-RICOTTA WAFFLES WITH RASPBERRY-MASCARPONE WHIPPED CREAM

Steps:

• Preheat a waffle iron to medium-high heat.
• Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
• Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
• To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
• Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.

LEMON-RICOTTA CORNMEAL WAFFLES

Steps:

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

GLUTEN FREE LEMON RICOTTA PANCAKES

Steps:

• Whisk together flour, baking powder, baking soda, salt and sugar.
• Beat egg whites until stiff. Set aside.
• Mix egg yolks with milk, lemon juice, lemon zest, 2 tablespoons of melted coconut oil and vanilla.
• Mix in ricotta cheese.
• Add in flour mixture.
• Gently fold in egg whites.
• Melt coconut oil in heated pan on medium low.
• Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.

GLUTEN-FREE RICOTTA AND LEMON WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Coat heated waffle iron with cooking spray or butter.
• Whisk milk, ricotta cheese, and egg together in a large bowl until smooth; stir in pancake mix, coconut oil, 1 tablespoon lemon juice, and vanilla extract. Mix batter until well combined.
• Combine blueberries, sugar, and 2 teaspoons lemon juice in a small saucepan; bring to a boil. Stir and reduce the heat to low, allowing blueberry sauce to simmer.
• Pour 1/4 cup batter on the center of the waffle iron and close. Cook until golden brown, about 3 minutes. Pour blueberry sauce over the waffle. Repeat with remaining batter and sauce.

LEMON BLUEBERRY WAFFLES(VEGAN AND GLUTEN FREE)

Steps:

• Preheat waffle iron to desired level of heat - I prefer mine crispy.
• Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
• Add dry ingredients to a large mixing bowl and whisk until well combined.
• Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
• Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ? cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
• Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they're best when eaten within the first couple weeks.
• Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.