Last night's halloumi ravioli still called for a bit of ricotta, which is not a common ingredient to me and I don't want to forget about it and have it go to waste. Plus, we didn't all the blueberry sauce last night, and I don't want to let prepared goodness go to waste. Enter these delish waffles.
As always with my non vegan meals, there are some vegan ingredients. This is only because it's what I keep on hand. Don't wanna use almond milk? Use real milk. Like real butter? Go nuts.
And one more caveat: my waffle instructions are based off of my personal waffle maker's specifications. Refer to your iron's own instructions.
Sources: CD Kitchen & Me | Makes: 6-8 waffles | Time: 15 min
1 3/4 cup flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup ricotta cheese
2 large eggs
1 1/4 cup plant-based milk
4 tablespoons vegan butter, melted
Put the waffle maker on to preheat (375F) while you mix the batter.
In a medium bowl, whisk together the flour, powder, baking soda, and salt to combine.
In a large bowl, beat the ricotta for 1 full minute with a mixer. It won't be completely smooth. Add the eggs and beat for another full minute. When it is smooth and shiny looking, add the milk.
Place the dry ingredients into the bowl with the cheese mixture and gently whisk to combine. Stir in the butter.
Scoop even amounts of batter into the waffle machine and close the machine. Leave the waffles to cook for roughly 5 minutes until golden.
While the waffles cook, warm up your blueberry sauce.
When everything is ready, plate your waffles and ladle some blueberry sauce on top. Enjoy!