Recipe for cranberry, orange and walnut buttermilk ricotta waffles
How many cooks does it take to make a palooza? Three, when it's Wafflepalooza! My summer intern Chelsea, her friend Alex and I cooked and ate our way through five waffle variations one day in August, and we all voted these cranberry, orange and walnut buttermilk ricotta waffles as the best of show. Chelsea hit on the idea of adding the orange zest, which brightened the flavor, and the cranberries, so popular here in New England, made us think of Fall. If you're planning these waffles for dessert, try a bit of vanilla or pumpkin-spiced frozen yogurt on top in place of the whipped cream. You can make waffles ahead and freeze them in a single layer on a baking sheet; then, store in ziploc bags, and reheat in the toaster. One or two of these substantial waffles makes an ample serving, perfect for brunch or dessert.
Cranberry, orange and walnut buttermilk ricotta waffles
Adapted from this recipe on In Jennie's Kitchen. Makes 6 large, fluffy waffles (serves 3-6).
1-3/4 cups all-purpose unbleached 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 (I use the microwave)
1/2 cup dried cranberries, chopped
1/2 cup chopped walnuts
Zest of 1 large navel orange
1/2 cup whipping cream + 1 Tbsp sugar
Preheat your waffle maker to 400°F.
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.
Other recipes that use these pantry ingredients:
Orange pecan waffles, from Salad in a Jar
Honey cinnamon whole wheat waffles, from Andrea Meyers
Gingerbread waffles, from A Bloggable Life
Pumpkin waffles, from Smitten Kitchen
Banana walnut waffles, from Joy the Baker