Ricotta and Pumpkin Waffles are perfect for brunch in the fall. Pumpkin melts into the batter and ricotta gives the pancakes a slightly tangy flavour. Crisp edges provide a jarring contrast to the soft and airy middle. Cinnamon, ginger, vanilla, and cloves make the waffles comforting and familiar.
I have about a dozen kitchen appliances. There are common ones such as toaster, electric kettle, mixers, and food processors, also more exotic ones like T-Fal ActiFry. I have a few cookers too: Rice cooker (used regularly); slow cooker (new addition to my kitchen). And there are also various makers: Popcorn maker (rarely used, I prefer old fashion popcorn made on the stove); ice cream maker (used maybe once a year in the summer); espresso maker (Nespresso is used daily and sometimes twice daily) and waffle maker.
I bought my waffle maker five years ago. I was not sure I needed it and I did not use it often for the first few years. Now I cannot imagine not having it. I don’t use daily or even weekly, but I make waffles regularly. I find that making waffles is easier than pancakes (less watching and flipping). Also, I still have the childhood excitement of having waffles. For some reasons waffles just seem much more festive than pancakes. I always use pancake batter for waffles even though I read that waffles usually have a lot more oil or butter in them. I don’t think there’s any difference in taste whether there’s a table spoon of butter or a whole stick added to the recipe, so why not save some calories?
Most of the time I make my Yogurt Waffles, on occasion I indulge in Banana Bread Waffles, in the winter I make Gingerbread Waffles that I always mix on the go, so there’s no definite recipe (yet), but out of all my waffle experiments, I have never added ricotta into the batter before. This time, however, I decided to adapt my Pumpkin-Ricotta Pancake recipe and make Pumpkin and Ricotta Waffles. The result was incredible.
Pumpkin melted into the batter and ricotta gave the pancakes a very milky and slightly tangy flavour. Crisp edges provided a jarring contrast to the soft and airy middle. Cinnamon, ginger, vanilla, and cloves made the waffles comforting and familiar. Even with only two tablespoons of sugar, I did not eat these Pumpkin and Ricotta Waffles with maple syrup as there was enough sweetness and I wanted to savour them just as they were.
Ricotta and Pumpkin Waffles are perfect for brunch in the fall. Pumpkin melts into the batter and ricotta gives the pancakes a slightly tangy flavour. Crisp edges provide a jarring contrast to the soft and airy middle. Cinnamon, ginger, vanilla, and cloves make the waffles comforting and familiar | Imagelicious
- 1/2 cup milk
- 1/2 cup pumpkin puree
- 1/2 cup ricotta
- 1/2 cup Greek yogurt
- 1 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons brown sugar
- 1 1/2 teaspoon baking powder
- 1 cup flour
- oil for the waffle maker
In a large bowl, combine the milk, pumpkin puree, ricotta, and greek yogurt. Whisk well.
Add the spices, eggs, sugar and mix until well incorporated.
Add the baking powder, flour and mix just until flour disappears. Don't over mix. It will be lumpy.
Make waffles according to the waffle maker instructions.