Ricotta Waffles

Cold weather has you stuck inside? Try making your own cheese on the warm stovetop and transform the extra into waffles! The waffle recipe was adapted from Williams-Sonoma and the supplies for the homemade ricotta, which is surprisingly easy to make, can be purchased from the New England Cheese Making Supply Company for the cultures. Just add local milk, but be sure to use unpasteurized or regular pasteurized because the ultra-pasteurized won’t curd properly. Make extra and freeze them and then all you need to do is pop them in the toaster for a fast, nutritious breakfast.

Ricotta Waffles

  • 6 eggs
  • 2 cups ricotta cheese (homemade or 15 oz store container will work)
  • 9 Tbsp olive oil
  • 1 1/2 cups milk
  • 1/4 cup honey
  • 4 cups whole wheat flour
  • 1/2 cup cornmeal
  • 1/2 cup flaxmeal
  • 1 cup oatbran
  • 1 Tbsp baking powder
  • 1 tsp salt

Whisk the wet ingredients together and then stir in the dry. Cook in a waffle iron.

I confess that I can’t stand gadgets in the kitchen that don’t do much (read here – like waffle irons). Yet, I actually do like my Cuisinart Griddler because it has removable plates that are dishwasher safe and can be swapped out for a panini press, grill, waffle iron, and I think a few more that I don’t own. Easy to clean and does a lot for a relatively small amount of storage space.

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