Active Time
N/A
Total Time
45 MIN
Yield
Serves : makes 2 dozen 4-inch waffles
© Frances Janisch

How to Make It

Step 1    

Heat an 8-inch square waffle iron and preheat the oven to 200°. In a large bowl, whisk the ricotta with the milk, egg yolks and sugar. In a medium bowl, whisk the flour with the cornmeal, baking powder and salt. Whisk the dry ingredients into the ricotta mixture until combined. Stir in the melted butter.

Step 2    

In a large bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the egg whites into the waffle batter until no streaks remain.

Step 3    

Coat the waffle iron with vegetable-oil spray and spoon about 1 1/2 cups of the batter onto the waffle iron. Close and cook until the waffles are golden and crisp. Serve the waffles immediately or transfer them to a rack in the oven to keep warm. Serve the cornmeal waffles with melted butter, maple syrup and crisp bacon.

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