Best Gluten Free Ricotta And Lemon Waffles Recipes

YEASTED BUTTERMILK WAFFLES WITH HONEY-LEMON RICOTTA

Steps:

• Stir together all ingredients for the lemon-honey ricotta in a small bowl. Refrigerate until ready to use. Note: if your honey is hard or crystallized, heat it for about 8 to 10 second in the microwave, until liquid, then allow it to cool before adding it to the ricotta.
• In a large mixing bowl, combine the warm water and yeast. Stir together and allow mixture to sit 5 to 10 minutes. Add the buttermilk, melted butter, and maple syrup and stir to combine (wet mixture).
• In a separate bowl, combine the flour and sea salt. Pour the flour mixture into the bowl with the wet mixture and mix until all clumps are out. Cover bowl with plastic wrap and allow it to sit at room temperature for least 3 hours or overnight.
• Add the beaten eggs and baking soda to the waffle batter and mix until combined.
• Heat your waffle iron and spray with cooking oil. Measure out about 1/2 cup of batter and pour onto the hot waffle iron. Replace the lid and allow waffle to cook until golden brown, about 1 to 2 minutes. Repeat for remaining batter.
• Serve waffles with honey-lemon ricotta, a drizzle of honey, and fresh blueberries

LEMON-RICOTTA CORNMEAL WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
• Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
• Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

LEMON-RICOTTA WAFFLES WITH RASPBERRY-MASCARPONE WHIPPED CREAM

Steps:

• Preheat a waffle iron to medium-high heat.
• Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
• Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
• To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
• Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.

GLUTEN FREE LEMON RICOTTA PANCAKES

Steps:

• Whisk together flour, baking powder, baking soda, salt and sugar.
• Beat egg whites until stiff. Set aside.
• Mix egg yolks with milk, lemon juice, lemon zest, 2 tablespoons of melted coconut oil and vanilla.
• Mix in ricotta cheese.
• Add in flour mixture.
• Gently fold in egg whites.
• Melt coconut oil in heated pan on medium low.
• Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.