Lemon Raspberry Ricotta Waffles

These waffles are fluffy, fruity and so delicious! The combination of the whipped ricotta and the egg whites makes these waffles especially light and fluffy. These waffles are perfect for a brunch with friends, or to have them reheated on a busy weekday morning to brighten your week.

Ingredients

- 1 1/2 cups flour

- 1/3 cup sugar

- 1 tsp salt

- 1 tsp baking powder

- 3 eggs (separated)

- 2 Tbsp lemon juice

- 1 tsp lemon zest

- 1 tsp vanilla

- 1/2 cup whipped ricotta

- 1/2 cup milk

- 1 Tbsp vegetable oil

- 1/4 cup crushed raspberries

Method

In a large bowl, mix flour, sugar, salt and baking powder. Set aside. In a food processor, whip ricotta until smooth - about 30 seconds. In a medium bowl, mix ricotta, vanilla, egg yolks, milk, oil, lemon juice and lemon zest. Whisk until combined. In a separate bowl, using a mixer with the whisk attachment, beat the egg whites until they form stiff peaks.

Next, pour the wet ingredients into the large bowl with the dry ingredients and mix until just combined. Mix in the crushed raspberries until evenly dispersed throughout the batter. Once combined, fold in the egg whites. Do not over mix. The batter should have a slight foamy texture.

Bake in a waffle maker and enjoy! These waffles taste great topped with maple syrup and whipped cream.