Ingredients

The following ingredients have 4 Servings
  • 1 cup cake flour
  • 1/4 cup fine yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup ricotta cheese
  • 1 cups milk
  • 1 tablespoon lemon juice
  • 3 egg yolks
  • 1/4 cup sugar
  • 1/4 cup 4 tablespoons unsalted butter, melted
  • 3 egg whites (stiffly beaten)
  • 1 cups frozen sliced rhubarb
  • 1 cups frozen sliced strawberries
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon ground cinnamon

Instruction

  • Preheat waffle maker.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder and salt
  • In a large bowl, whisk the ricotta with the milk, lemon juice, egg yolks and sugar. Whisk in the melted butter. Add flour mixture and whisk until just combined. Gently fold in beaten egg whites.
  • Bake waffles as recommend in your waffle maker until golden brown.
  • Serve the waffles immediately or transfer them to a rack in the oven to keep warm. (These waffles freeze and reheat well.)
  • Strawberry Rhubarb Compote
  • In a medium saucepan, mix together the frozen rhubarb, frozen strawberries, sugar, lemon juice, and cinnamon. Over medium heat, bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture thickens and is syrupy about 20 minutes. Transfer to a small bowl and let cool slightly or cover and refrigerate until thick. (Can be made up to a day in advance.)