Some flavor profiles just work. Tomatoes, basil and fresh mozzarella are wonderful whether as a salad, topping pizza and pasta or atop chicken, veal or sausage in a crusty Italian roll.
Lemon and poppyseed are the same. From poundcake and muffins to coffeecakes and pancakes they are always delicious. No great surprise then that they would be the perfect combination in a waffle.
The surprises here are how light these still come out even without whipping the egg whites to soft peaks and how the cornmeal gives the outside a crisp, crunch. The true delight comes from the fennel honey butter and how it transforms the lemon and the poppyseeds. Maybe we should try adding it to those muffins…
Lemon poppyseed ricotta waffles
Moist, lemony, rich, with a little crunch from the poppyseeds and cornstarch. It’s just the right amount of everything and not too much of anything.
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbs poppyseeds
- 2 eggs, lightly beaten
- 1 cup ricotta
- 1 cup buttermilk
- 1/2 cup whole milk
- 2/3 cups melted butter
- 1 tbs sugar
- 1 1/2 tsp vanilla
- 2 lemons, zested
For honey butter:
- 3/4 cups butter
- 1/3 cup honey
- 1/4 tsp ground fennel
- Mix dry ingredients in a medium bowl.
- Mix wet ingredients in a large bowl.
- Add dry ingredients to wet ingredients and whisk until combined. Do not over mix. It’s okay if there are a few streaks of flour. Let rest for 30 minutes.
- Cook in waffle maker according to directions. These are wet so cook until well browned. Serve immediately or keep warm directly on the racks of an oven set at warm or 200 F.