Lemon Ricotta Waffle With Mascarpone and Blueberries

Make these waffles for a special weekend breakfast
Editor
Lemon Ricotta Waffle with Mascarpone and Blueberries
The Hotel Saugatuck

This divine waffle recipe is courtesy of the Hotel Saugatuck mere blocks from the center of the vintage-reminiscent small town of Saugatuck, Michigan. Formerly the Twin Gables Inn, it is the only original mill in the area still standing from the busy lumbering era. This recipe is one of many delicious items offered to customers.

4
Servings
482
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup flour
  • 1/4 Cup sugar
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 2 eggs
  • 1/2 Cup ricotta cheese
  • 1/2 Cup buttermilk
  • 1/2 Cup whole milk
  • 2 Tablespoons melted butter
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 8 Ounces mascarpone
  • 1 Tablespoon lemon curd
  • 1 pint blueberries, for garnish

Directions

In a large mixing bowl, mix flour, sugar, baking soda, baking powder, and salt.

In separate large bowl, whisk together eggs, ricotta cheese, buttermilk, whole milk, butter, and lemon juice.

Mix in lemon zest to the wet mixture.

Pour wet mixture into the dry mixture and stir until smooth.

Cook according to waffle iron instructions.

 

In a small bowl, blend lemon curd into mascarpone.

Place cooked waffle on plate and top with mascarpone and blueberries.

Nutritional Facts

Total Fat
19g
27%
Sugar
13g
14%
Saturated Fat
4g
17%
Cholesterol
14mg
5%
Carbohydrate, by difference
66g
51%
Protein
11g
24%
Vitamin A, RAE
39µg
6%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
188mg
19%
Choline, total
10mg
2%
Fiber, total dietary
5g
20%
Folate, total
65µg
16%
Iron, Fe
2mg
11%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
315mg
45%
Selenium, Se
15µg
27%
Sodium, Na
809mg
54%
Water
79g
3%
Zinc, Zn
1mg
13%