Sourdough Waffles with Lemon Ricotta Cream

Sourdough Waffles with Lemon Ricotta Cream ingredients

• 1 cup sourdough starter (active or discard)
• 1 cup all-purpose flour
• 1/2 cup milk
• 2 large eggs
• 2 tbsp granulated sugar
• 1/4 cup melted unsalted butter
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup ricotta cheese
• 3 tbsp powdered sugar
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 1 cup fresh berries
• to taste maple syrup

How to make Sourdough Waffles with Lemon Ricotta Cream

1. Prepare the Overnight Batter (Optional, but Recommended): In a large bowl, whisk together 1 cup sourdough starter, 1 cup all-purpose flour, 1/2 cup milk, 2 large eggs, 2 tablespoons granulated sugar, and 1/4 cup melted unsalted butter until just combined. Cover the bowl loosely with plastic wrap and let it rest at room temperature overnight (8-12 hours) for optimal flavor and texture development.
2. Finish the Batter: The next morning, stir in 1 teaspoon baking soda and 1/2 teaspoon salt into the sourdough batter. Mix until just combined. The batter should be thick but pourable; do not overmix, as lumps are fine.
3. Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the grids with cooking spray or a brush of oil, even if it's non-stick, to ensure crispness.
4. Cook the Waffles: Pour enough batter onto the preheated waffle iron to cover the grids (usually about 1/2 to 3/4 cup per waffle, depending on your iron's size). Close the lid and cook for 3-5 minutes, or until the waffles are golden brown and crisp and steam is no longer escaping.
5. Keep Warm: Carefully remove the cooked waffles and place them directly on a wire rack to prevent them from becoming soggy. For multiple batches, you can keep cooked waffles warm in a 200°F (95°C) oven while you finish cooking the rest.
6. Prepare Lemon Ricotta Cream: While the waffles are cooking, combine 1 cup ricotta cheese, 3 tablespoons powdered sugar, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla extract in a small bowl. Whisk until smooth and creamy.
7. Serve: Stack the warm sourdough waffles on plates. Top generously with the Lemon Ricotta Cream, 1 cup fresh berries, and a drizzle of maple syrup, if desired. Serve immediately.

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