You wanna know two of my favourite things? Waffles and cool people. With this post, I feel like I’m bringing you a solid serving of both of those things, because this waffle recipe belongs to the one and only Billy Green, from his new book Whip It Up! and if he’s not cool people, then I don’t know who is.
It’s such a great book, you guys. If you know anyone at all who is leaving home, moving out, learning to cook, or just wants to be a low-effort badass in the kitchen, this is the one for them. Or anyone who loves bright colours and cool design (like I do). Or anyone who loves WAFFLES!
So what I’m saying is, it’s a versatile book. Great to pull from the shelf whenever you need some sustenance. And particularly if that need is a brunch-based need.
These Ricotta Waffles are the first recipe in the book, and damn they’re great. Custardy, like a ricotta hotcake, but still crisp, like a good waffle. Bacon and syrup? Blueberries and Whipped Cream? These waffles are a friend to all toppings.
And they’re EASY! Whipping egg whites? That’s for chumps. Just bung it all in the bowl, says Billy, and stir together. I love that! I love things I can’t screw up. And this is foolproof. Almost a cupful of water goes into these waffles. Unusual, yes. But it WORKS! So well. Billy would not lie to us.
I love when waffles are a mix, pour, bake away from being in my mouth, slathered in a quick blueberry compote and a dollop of something dairy based – be it yoghurt, whipped cream, or sour cream. And with these ricotta bad boys, I one more fail-proof recipe to go by. Thanks Billy!
In honor of Billy I listened to this song while waffling, which I feel is the perfect choice for a Billy recipe for the following reasons:
c) It’s so inspiring
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- 3 tablespoons white granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter
- 1 cup ricotta
- 1 cup water
- 2 large eggs
- 2 teaspoons vanilla extract
- Turn on the waffle iron and preheat the oven to 200°F, line a baking sheet with a cooling rack and place that in the warm oven. We’re creating a nice place for the waffles to hang out so they stay warm and crisp.
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking powder, and salt.
- Melt the butter in the microwave or a small pan on the stove. Meanwhile, combine the ricotta and water in a large 4 cup measuring cup. As soon as the butter’s melted, mix it into the ricotta water mixture. Beat in the eggs and vanilla then add that to the dry ingredients. Carefully mix just until it’s combined being careful not to overmix.
- Cook according to the manufacturer’s instructions on the waffle iron and transfer to the baking sheet in the warm oven. DO NOT STACK WAFFLES BEFORE SERVING unless you want a hot soggy mess. Serve with pure maple syrup and flaky sea salt, or anything else your heart desires.