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Lemon Ricotta Waffles Recipe

Lemon Ricotta Waffles Recipe
Prepare time 40 min.
Calories about 210

(per waffle)

Serves 7
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  • 14 cup (50 g) butter
  • 3 eggs
  • 12 cup (125 g low fat Ricotta cheese
  • 14 cup (50 g) lemon marmalade
  • 2 tbs lemon juice
  • 13 cup sugar
  • a little grated lemon zest
  • 34 cup (75 g) flour
  • 2 pinches baking powder
  • 12 cup (100 ml) milk
  • kosher salt
  • grease for waffle iron
  • powdered sugar


  1. Melt butter over low heat and let cool. Separate eggs and beat egg whites with a pinch of salt until stiff.
  2. Beat together cooled butter, Ricotta, lemon marmalade, lemon juice, sugar, and lemon zest until creamy. Beat in egg yolks. Combine flour and baking powder and stir into batter, alternating with milk. Finally, beat egg whites with a wire whisk until fluffy and fold in.
  3. Preheat waffle iron and grease cooking surfaces lightly. Spoon 3 tablespoons batter onto the center of the waffle iron and close. Bake each waffle for 2-3 minutes until golden brown. Transfer to a wire rack and continue baking waffles until all the batter is gone. Dust warm waffles with sifted powdered sugar.
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