Parmesan Waffles with Lemon Ricotta

Name: Parmesan Waffles with Lemon Ricotta
Total time: 20 min
Yield: 5
Ingredients: 1 c. whole milk; 1 large egg; 1 tbsp. vegetable oil, plus more for brushing; 1 1/4 cups all-purpose flour; 1 tbsp. sugar; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. kosher salt; 1/3 c. grated Parmesan cheese; 1 1/4 c. ricotta cheese; Milk, for thinning ricotta if needed; 1 tsp. lemon zest, plus more for serving; 3 tbsp. small mint leaves, 1 tablespoon chopped, plus more for serving; Kosher salt and pepper; 1 1/2 c. grape or cherry tomatoes, halved or sliced if large; 1 tbsp. olive oil

Start your morning with a savory breakfast.

By Kate MerkerPublished: Apr 20, 2024

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mike garten

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Yields:

Total Time:

20 mins

Cal/Serv:

361

Waffles get a savory makeover with bright, mint-flecked ricotta and fresh tomatoes on top and grated Parm in the batter. This Italian-inspired upgrade will have you rethinking the breakfast classic. Take your waffles to the next level with the GH Belgian and Stuffed Waffle Maker.

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Ingredients

For waffles

1 cup whole milk
1 large egg
1 Tbsp. vegetable oil, plus more for brushing
1 1/4 cups all-purpose flour
1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1/3 cup grated Parmesan cheese

For topping

1 1/4 cups ricotta cheese
Milk, for thinning ricotta if needed
1 tsp. lemon zest, plus more for serving
3 Tbsp. small mint leaves, 1 tablespoon chopped, plus more for serving
Kosher salt and pepper
1 1/2 cups grape or cherry tomatoes, halved or sliced if large
1 Tbsp. olive oil

Directions

1. Step 1Make waffles: Fit wire rack inside rimmed baking sheet and heat oven to 225°F.
2. Step 2In medium bowl or measuring cup, whisk together milk, egg, and vegetable oil until smooth.
3. Step 3In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; make well in center and gradually whisk in milk mixture until mostly smooth (some small lumps are OK). Fold in Parmesan.
4. Step 4Adjust GH Belgian and Stuffed Waffle Maker to make thin (unstuffed) waffles and heat until green ready light turns on, about 3 minutes (or use other waffle maker and follow manufacturer’s directions).
5. Step 5Lightly brush vegetable oil on upper and lower plates of waffle maker. Add 1/4 cup batter directly to center of machine (batter will spread out on its own), close lid and use handle to flip waffle maker over to other side; cook until green light reappears, 2 to 3 minutes (3 minutes for crispier waffles). Transfer waffle to prepared rack and keep warm in oven. Repeat with remaining batter, brushing with additional vegetable oil only if necessary.
6. Step 6Meanwhile, make topping: Using electric mixer, beat ricotta on medium, adding milk if needed, until light and fluffy, 2 to 3 minutes. Mix in lemon zest and chopped mint. Taste and season with 1/8 teaspoon salt if needed.
7. Step 7In medium bowl, toss tomatoes with olive oil and a pinch each of salt and pepper, then remaining 2 tablespoons mint leaves (tear into smaller pieces if large). Serve waffles topped with ricotta as well as tomato mixture and sprinkled with additional mint and lemon zest if desired.

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NUTRITIONAL INFORMATION (per serving): About 361 calories, 19 g fat (8 g saturated), 78 mg cholesterol, 527 mg sodium, 34 g carbohydrates, 1 g fiber, 5.5 g sugar (2.5 g added sugar), 15 g protein

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