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¾ cup vegetable oil
1 tablespoon raspberry jam/preserves
(preferably seedless)
²
⁄
³
cup ricotta
1 cup fresh raspberries
1. Combine dry ingredients in a large mixing
bowl; whisk until well blended. In either a
large measuring cup or separate mixing bowl,
combine the buttermilk, eggs, vanilla extract
and oil; whisk to combine. Add the liquid
ingredients to the dry and whisk until some
lumps remain.
2. Stir the raspberry jam/preserves into the
ricotta, dollop over the batter; add the
raspberries and gently fold into the batter.
3. Preheat the waffle maker to desired setting.
4. Pour a scant cup of batter onto the center of
the bottom waffle plate. Close the waffle maker
and turn clockwise to flip. Open the second
waffle plate and add another scant cup of
batter onto the center of that plate, close and
turn clockwise to flip. When the waffles are
ready, carefully open the waffle maker and
remove baked waffle. Then turn and open the
second waffle plate to remove the second
waffle. Repeat with remaining batter.
5. For best results, serve immediately.
Nutritional information per waffle:
Calories 473 (29% from fat) • carb. 41g
• pro. 12g • fat 29g • sat. fat 6g • chol. 91mg
• sod. 262mg • calc. 267mg • fiber 2g
Gluten-Free Waffles
Just like our Buttermilk Waffles, but without
the gluten, these are light and crispy.
They are extra decadent when served
with fruit and maple syrup.
Makes 8 waffles
3 cups rice flour
½ cup tapioca starch
¼ cup milk powder
¼ cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2½ cups buttermilk
2 large eggs
1 teaspoon pure vanilla extract
²
⁄
³
cup vegetable oil
1. Combine dry ingredients in a large mixing
bowl; whisk until well blended. In either a
large measuring cup or separate mixing bowl,
combine the remaining ingredients and whisk
to combine. Add the liquid ingredients to the
dry and whisk until almost smooth (some
lumps are OK).
2. Preheat the waffle maker to desired setting.
3. Pour a scant cup of batter onto the center of
the bottom waffle plate. Close the waffle maker
and turn clockwise to flip. Open the second
waffle plate and add another scant cup of
batter onto the center of that plate, close and
turn clockwise to flip. When the waffles are
ready, carefully open the waffle maker and
remove baked waffle. Then turn and open
the second waffle plate to remove the
second waffle. Repeat with remaining batter.
4. For best results, serve immediately.
Nutritional information per waffle:
Calories 479 (40% from fat) • carb. 64g
• pro. 9g • fat 21g • sat. fat 2g • chol. 50mg
• sod. 435mg • calc. 1220mg • fiber 1g
Banana Walnut Waffles
Classic waffle for a weekend brunch. Be sure
to use very ripe bananas for the best flavor.
Makes 8 waffles
2½ cups unbleached, all-purpose flour
3 tablespoons yellow cornmeal
2 tablespoons packed light brown sugar
½ teaspoon baking soda
¾ teaspoon kosher salt
¼ teaspoon ground cinnamon
2 cups buttermilk
3 large eggs
1 teaspoon pure vanilla extract
1 cup mashed banana (about 2 to 3
medium, RIPE bananas)
¾ cup vegetable oil
½ cup chopped, toasted walnuts
13
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