Ricotta pancakes and I have a long past. I'd like to think of them as the boy that I could never quite get to settle down with me in 11th grade. Ever since the ricotta pancake trend has announced itself I have been aiming to nail my own version. Ricotta pancakes deem themselves to be so luxurious, airy, and velvety. Though I can think back to a time in college where I had searched on Pinterest for the perfect ricotta pancake recipe, had gathered all of my ingredients, and embarked on my ricotta pancake journey. With my tiny T.V. tray to mix my concoction on and an old hot plate that I illegally stored under my bed, I was ready to enjoy breakfast for dinner in my hotel dorm room with my roommate. You can imagine our disappointment when my pancakes turned out be like watery cement on a rainy day.
At last, I have created the orange zest ricotta waffle with strawberry, black pepper compote essential to any lazy weekend morning. Though this doesn't appear to be the most simple recipe, it does provide you with all of the elements for a sweet, fluffy Sunday morning. In order to achieve a well earned balance of a crispy outside and custardy inside, it is vital to follow the steps accordingly as there is a science behind the madness of Culinary. I am confident in stating that I have officially conquered ricotta cheese mixed in breakfast pastries.
Orange Zest Ricotta Waffles with Strawberry Black Pepper Compote
Yields 10 medium waffles
// Waffles //
- 9 ounces all purpose flour
- 1 teaspoon of sea salt
- 1/2 teaspoon of baking soda
- 2 ounces of granulated sugar
- 2 ounces of brown sugar
- 3 whole eggs
- 6 ounces of warm milk
- 5 tablespoons of melted butter
- 1 1/2 cup of ricotta cheese
- 1 vanilla pod
- 2 teaspoons of nutmeg
- 1 tablespoon of cinnamon
- 1 orange for zest & juice
- 2 egg whites
// Compote //
- 1 cup of strawberries small diced
- 1 ounce of mint chiffonade
- 1/4 teaspoon of black pepper, preferably freshly cracked
- 2 tablespoons of water
2 tablespoons of raw organic honey
- Preheat waffle iron and oven to 250*F.
- Whisk together flour, salt, baking soda, and sugars in a large bowl. Utilizing both sugars creates an optimal caramelized flavor and when cooked will melt to establish a crunchy outside. Baking soda raises the batter aiding in creating a fluffy waffle.
- Retrieve a second bowl and whisk together the whole eggs, milk, melted butter, ricotta cheese, and all additional flavors. The egg yolks and the ricotta melt on the iron and make this dense, custard-like inside. Be sure to use some form of acidic flavor to cancel out the metallic taste of the baking soda.
- Using a third bowl, whisk the two egg whites until stiff peaks form. The addition of egg whites are what really creates air in this batter. Without them, the waffles are too dense for my liking.
- Whisk the wet ingredients into the dry ingredients vigorously so that all flour is incorporated.
- Gently fold, in halves, the egg whites into the new mixture. Be careful to not knock out the air.
- Grease the waffle iron with both olive oil and butter. Mixed together, the grease helps brown the outside. You will need to re-grease the iron with each waffle.
- Ladel the mixture onto the contraption and gently close.
- Cook until golden brown and crispy. Allowing the waffles to cool for a minute will generate a crispier texture.
- While the waffles are cooking, begin cooking the compote by combining all ingredients in a small sauce pan.
- Cook for 3-4 minutes over medium-high heat stirring occasionally. The strawberries should be soft, but not mushy and bright in color.
*Optional: serve with fresh vanilla bean whipped cream & the classic maple syrup in replace of the compote if you're not feeling adventurous