You know how most weekdays, you have to rush to get ready in the morning and therefore breakfast has to be quick and easy (i.e. coffee in a travel mug & granola bar). Well, that's why I love week-ends! If you are lucky (or don't have kids!), you get to sleep in. Then, you can enjoy a lazy morning: read the newspapers, linger in the shower... and take time to make (and eat!) a scrumptious breakfast! Sweet or savory, it all depends on the mood in my household. This morning, my son wanted “dessert” for breakfast. So something sweet it was! I had some leftover ricotta cheese and a little basket of strawberries... and my waffle maker had not been used in a while.
The ricotta keeps the waffles light and fluffy, while they get perfectly crispy on the outside. The strawberry compote is sweet, but not too sweet, and certainly a lot healthier than any store-bought syrup. I should mention that it works great on top of vanilla ice cream too!
Makes 6 7” circle waffles
Waffles = Gaufres
- 1 ⅔ cups unbleached flour = 175 g de farine
- 2 ½ teaspoons baking powder = 2 ½ cuillères à café de levure chimique
- 1 teaspoon salt = 1 cuillère à café de sel
- 2 tablespoons sugar = 2 cuillères à soupe de sucre
- 2 eggs = 2 oeufs
- 2 tablespoons butter, melted = 30 g de beurre, fondu
- ½ cup fresh ricotta = 125 g de ricotta fraiche
- 1 cup milk = 240 ml de lait
- 16 oz. fresh strawberries (or frozen, thawed) = 450 g de fraises
- 1 tablespoon maple syrup = 1 cuillère à soupe de sirop d'érable
- 2 tablespoons water = 2 cuillères à soupe d'eau
Sift flour, baking powder, salt and sugar into a bowl.
In another bowl, whisk together the eggs, milk, ricotta and melted butter. Pour into the dry ingredients and continue whisking until the mixture is combined. Don't worry about it being slightly lumpy. Let it sit for half an hour.
Meanwhile, make the strawberry compote: combine all three ingredients in a saucepan, bring to a boil, then reduce heat and simmer for about 15 to 20 minutes. As the berries soften, break them up or mash them if you want a smoother consistency.
Heat up the waffle maker, brush a little melted butter or oil on the plates and pour ½ cup of batter in the center. Spread gently with the back of a spoon, close and cook until golden. Repeat with the remaining batter.
Spoon warm strawberry compote on top of each waffle. Add a dollop of whipped cream or a sprinkle of powdered sugar if you wish. Enjoy!