This Winter Break, my husband is also spending time at home, and I am loving it. My son, who rents a room from us, works nights-- so we really don't see him very often. Both of "my men" have been loving that I'm around to make them breakfast, and they are always thankful and appreciative. I had leftover ricotta cheese, that I wanted to use before it went bad. Then, I remembered a recipe for Cornmeal & Ricotta Waffles that I made a year ago. I found the photos on my hard drive, and I realized I never posted it, because I didn't like the shots I took of the plated waffles (
I haven't bought pancake/waffle mix in years. Honestly, homemade waffles take about 10 extra minutes to measure and whisk together. I think they taste so much better-- and, please, don't get me started on those frozen waffles that take up valuable real estate in your freezer!
The dry ingredients you will need are cake flour, corn meal, baking powder and salt...
Candied Bacon" to go with these waffles.
I remembered that the first time I made these, the recipe amounts made enough waffles to feed 6-8people. Way too much! This morning, I cut the ingredients in half, and I got eight waffles. For the wet ingredients, you need ricotta cheese and egg yolks (save the whites)... (I decided to add pure vanilla extra, because I love vanilla).
NOTE: I used to resist taking the time and hassle of whipping up egg whites and folding them into waffle batter. Know what? It's worth it, because they turn out fluffy and tender! I actually love using my OXO Good Grips Egg Beater, which whips up egg whites almost as fast as a stand or hand mixer.
You can see how light and airy this batter is...
When the waffles are golden brown, remove them and plate into a preheated oven-- ideally on a baking rack over a rimmed baking sheet. They are very soft, but you can try and cook them longer if you like really crispy waffles.
I find that photographing waffles or pancakes is a real challenge for me. Waiting for the butter to melt into a mouth-watering pool of deliciousness, and getting the perfect "drip shot" of pure maple syrup sometimes means that the waffles will get cold. Personally, I love them fresh and hot!
This is one of the shots that I took, last year, served with blueberry syrup. Meh. Hopefully, you get the idea at how tender these are.
TASTING NOTES: Adding ricotta to your pancakes, or waffles, gives a whole new texture to them. These are super moist, and the corn meal adds a subtle crunch to each bite. As for the candied bacon-- my "men" eat every single slice, with relish. I stick to eating one or two, and let them go to town.
+ Bacon = Happy Guys
My vacation ends, this Friday. I've been spending much of it, doing some housework on my food blog and organizing photographs. This makes me realize how much I really do enjoy this creative hobby of mine, but I know that time it takes to do this will be short-lived by next Monday morning-- when I'm back at work. I have to say, that I doubt I will be bored on the day of my retirement. My house looks tidier, I've read three books, cuddled with my "Mr. Wonderful" while watching a Netflix movie, at night, and created some new recipes-- some that I've already shared, and others still to come.
2013 has been very good to me and my family. Thank you for being a part of it!
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