Sunday, August 24, 2014

Lemon Ricotta Waffles & Blackberry Syrup

Nothing like a rainy day to keep you indoors and making something that will brighten your day.  I made the blackberry syrup a few days ago and wanted something light and bright to serve it with.  I had already made lemon ricotta waffles so I just tweaked the recipe a slight bit and was ready to rock.

Lemon Ricotta Waffles

1 1/2 cups flour
1/4 cup sugar
3 tsp baking powder
1/4 tsp salt

1 tbsp lemon zest
2 large eggs, separated
4 tbsp butter, melted and cooled
2 tbsp lemon juice

1/2 cup ricotta
1 tsp vanilla
1/2 tsp lemon extract
1/2 cups buttermilk

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix buttermilk, egg yolks, butter, ricotta, extracts and lemon juice into the dry ingredients.  Gently fold in the egg whites.

Bake per your waffle makers instructions.

Makes 10 waffles

Blackberry Syrup

10 oz blackberries, thawed if frozen and cooked down (this will be about 1/3 cup juice)
1/4 cup water
1 tbsp cornstarch
1/4 cup sugar

Cook down blackberries over a low heat in a small saucepan.  They will release their own juice if frozen.  If fresh, add in a couple tablespoons water. Allow to cool and then strain through a fine mesh.  Push down and get some of the pulp also.  Return to saucepan and add the water, cornstarch and sugar.  Stir in completely and then turn the heat on and bring to a simmer, stirring frequently until the syrup thickens.  Store syrup in an airtight container in your refrigerator.  The syrup will be good for a couple weeks.  You can also use it over ice cream.