A recipe for cranberry and orange waffles with walnuts, buttermilk and ricotta.
1-3/4 cups all-purpose flour
2 tsp baking powder
1 Tbsp sugar
1/3 tsp baking soda
1 tsp kosher salt
1-1/2 cups buttermilk
1/2 cup ricotta cheese
2 large eggs
4 Tbsp butter, melted (use the microwave)
1/2 cup dried cranberries, chopped
1/2 cup chopped walnuts
Zest of 1 large orange
1/2 cup whipping cream + 1 Tbsp sugar
Preheat your waffle maker to 400F(200C).
In a large bowl, combine flour, baking powder, sugar, baking soda, and salt. Whisk together.
In another bowl, beat together the buttermilk, eggs, ricotta and melted butter. Pour this mixture into the flour mixture, and stir until just combined. With a rubber spatula, fold in the cranberries, walnuts and orange zest. Set aside for 5 minutes.
In a separate bowl, whisk together the whipping cream and 1 tablespoon of sugar, until the cream forms firm peaks (the cream will be white, glistening and hold its shape). Set aside.
Spray the waffle maker (top and bottom plates) with cooking spray, and spread half of the batter on it. (The batter will be quite thick, and not easy to spread.) Close the top, and cook for 5-6 minutes or until the waffles are as crisp as you like them. Repeat with remaining batter.
Serve hot, topped with whipped cream.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.