Multigrain Ricotta Waffles with Strawberries and Yogurt

Crisp on the outside, tender on the inside, these waffles make a delicious whole-grain breakfast. Because they’re not too sweet, the waffles alone also make a nice base for a fried egg sandwich, or even a side dish to accompany roast chicken. Keep the waffles warm in a low oven as you make them.

 

Multigrain Ricotta Waffles with Strawberries and Yogurt

 

1 cup (5 oz./155 g) all-purpose flour

1/2 cup (2 1/2 oz./75 g) whole-wheat flour

1/2 cup (2 1/2 oz./75 g) stone-ground cornmeal

1 Tbs. sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups (12 fl. oz./375 ml) milk

1/2 cup (4 oz./125 g) part-skim ricotta cheese

2 eggs

3 Tbs. canola oil

Plain yogurt for serving

Sliced strawberries for serving

 

In a large bowl, stir together the all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk together the milk, ricotta, eggs and oil. Stir the milk mixture into the flour mixture just until smooth.

 

Coat a waffle maker lightly with oil, wiping off any excess with a paper towel. Preheat to medium
according to the manufacturer’s instructions.

 

Spoon about 1/2 cup (4 oz./125 g) batter onto the hot waffle maker, spreading it out to the edges. Close the lid and cook until the waffle is golden brown, 3 to 5 minutes. Repeat with the remaining batter.

 

Serve the waffles with a dollop of yogurt on top, scattered with sliced strawberries. Makes 6 waffles. Serves 4 to 6.

 

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008)