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11
Lemon and Ricotta Waffles
Makes 12 waffles
2½ cups self-raising flour
2 tsp baking powder
½ tsp salt
4 large eggs, separated
2½ cups milk
150g unsalted butter, melted
1 tsp vanilla paste
2½ tbsp caster sugar
1 cup ricotta cheese
Lemon Curd
75g unsalted butter
3 large eggs
75g caster sugar
125ml lemon juice
Zest of half a lemon
1. Preheat the waffle press until the
green ‘READY’ light illuminates.
2. In a large bowl mix together flour,
baking powder and salt.
3. In another bowl mix together egg
yolks, milk, butter and vanilla paste
and whisk into the dry flour mix.
4. Whisk the egg whites until stiff peaks
form. Add the sugar and continue
whisking until the sugar dissolves; the
egg whites will be thick and glossy.
Fold through the other mixture.
5. Spoon 1/3 cup of batter into the waffle
press. Lower the lid, lock it down and
cook for 4 minutes or until desired
doneness. Remove with silicon tongs.
6. Lay a waffle on the plate and spoon
lemon curd on top, followed by some
ricotta.
7. Make sure the green ‘READY’ light is
switched on before cooking another
batch.
Lemon Curd
1.
Melt butter in a small saucepan over
medium heat.
2. Add all other ingredients and whisk
over heat until a thick custard forms.
3. Remove from heat and allow to cool.
Egg-Free Waffles
Makes 12 waffles
2½ cups self-raising flour
1 tsp baking powder
1 tsp salt
2½ tbsp caster sugar
2½ cups milk
150g unsalted butter, melted
1 tsp vanilla paste
1. Preheat the waffle press until the
green ‘READY’ light illuminates.
2. In a large bowl mix together flour,
baking powder and salt.
3. In another bowl mix together sugar,
milk, butter and vanilla paste and
whisk into the dry flour mix.
4. Spoon 1/3 cup of batter into the waffle
press. Lower the lid, lock it down and
cook for 4 minutes or until desired
doneness. Remove with silicon tongs.
5. Serve straight away with fresh berries,
syrup or ice cream.
6. Make sure the green ‘READY’ light is
switched on before cooking another
batch.
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