buttermilk ricotta waffles

makes four 7-inch Belgian-style waffles

1 3/4 cups/7.5 ounces flour

2 teaspoons/10 grams baking powder

1 tablespoon/15 grams sugar

1/2 teaspoon/4 grams baking soda

1/2 teaspoon/2 grams kosher salt

1 1/2 cups/10 ounces/300 ml buttermilk

1/2 cup/2.5 ounces fresh ricotta

2 large eggs

4 tablespoons/2 ounces butter, melted

Preheat waffle iron.

Add flour, baking powder, sugar, baking soda, and salt to a medium bowl. Whisk to blend; set aside.

In a separate bowl, add the buttermilk, eggs, ricotta and melted butter. Beat with a fork until well mixed. Pour egg mixture over the dry ingredients and stir until just combined. Let sit for 5 minutes.

Pour batter into greased, heated waffle iron and cook until steam no longer comes out the sides. This usually indicates the batter is fully cooked, though you may want to leave them in a bit longer if you like darker, well-done waffles, as we do.