Ricotta Lemon Waffle Recipe

Preheat and mix dry

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder and 1/2 teaspoon sea salt until evenly combined.

Mix wet

In a separate bowl whisk the egg lightly, then add the milk, melted butter, vanilla extract and 1 tablespoon lemon zest. Whisk until combined.

Combine batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined; small lumps are fine. Let the batter rest 5 minutes while the waffle iron finishes heating.

Cook waffles

Brush or spray the heated waffle iron with butter or oil. Pour the recommended amount of batter for your iron (about 1/2 to 3/4 cup per waffle) and cook until golden and crisp, about 3-5 minutes depending on your iron. Transfer cooked waffles to a warm oven set to 200°F (90°C) on a rack so bottoms stay crisp while you cook remaining waffles.

Whip ricotta

While waffles cook, place the ricotta, softened cream cheese, lemon juice, 1 teaspoon lemon zest, 2 tablespoons honey and 1/8 teaspoon salt in a medium bowl or food processor. Whisk vigorously or pulse in the food processor until the mixture is smooth, light and slightly aerated, about 30-60 seconds. Taste and adjust sweetness or lemon if desired.

Transfer

Spoon the whipped ricotta into a serving bowl or squeeze into a piping bag for neater plating.

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. On a rimmed baking sheet lay the bacon slices in a single layer. Sprinkle each slice with a little brown sugar and crack black pepper over them. Bake 12-15 minutes until crisp and caramelized (or cook in a skillet over medium heat, turning until crisp).

Crumble bacon

Remove bacon to paper towels to drain and cool slightly, then chop or crumble into coarse pieces. Reserve a small amount for garnish if desired.

Prepare fruit

If using strawberries, slice them. Combine or arrange berries on a small bowl or plate. Pat dry to remove excess moisture so waffles stay crisp.

Assemble

Place a warm waffle on a plate. Add 2 to 3 tablespoons of whipped ricotta (or pipe a swirl) on top. Scatter a handful of fresh berries over the ricotta. Sprinkle bacon crumble evenly across the fruit and ricotta. Drizzle about 1/2 to 1 tablespoon honey over the assembled waffle and finish with a pinch (about 1/4 teaspoon) of fresh lemon zest.

Serve

Serve immediately while waffles are warm and crisp. Leftover whipped ricotta keeps in an airtight container refrigerated for up to 3 days; reheat waffles in a toaster oven to restore crispness before serving.