Pot Pie Farm Harvest: Homemade Ricotta Waffles

These lacy cheese waffles are a simpler, faster version of the raised waffles served on special occasions at Pot Pie Farm.

| July/August 2005

  • Wholesome ingredients for making waffles include fresh eggs and milk from Blue Highland Dairy in West Virginia, where the cows are grass fed. The dairy's motto is "Our Cows Graze."
    Photo By Renée Comet
  • It wasn't hard to tempt Charlie Yonkers into sampling a plate of Homemade Ricotta Waffles and Roasted Pears with Lemon Verbena Syrup.
    Photo By Renée Comet
  • Homemade Ricotta Waffles and Roasted Pears with Lemon Verbena Syrup are a simple yet sensuous celebration of the season's bounty. Fresh ricotta cheese is made by Virginia cheesemaker Paul Stephan.
    Photo By Renée Comet

Homemade Ricotta Waffles
Serves 4 to 6 

We feature raised waffles on special occasions at Pot Pie Farm; these lacy cheese waffles are a simpler, faster version of that morning treat. I borrowed this recipe from my artist friend and inspired cook, Linda Bills. The only change is substituting fresh ricotta cheese from Blue Ridge Dairy in Loudoun County, Virginia.

1/2 cup all-purpose white flour
1/4 teaspoon salt
1 cup ricotta or sieved cottage cheese
4 farm eggs
1/2 cup milk
1/2 cup vegetable oil

1. Place all ingredients in a large bowl and beat with a whisk or a rotary beater until mixture is smooth. Ladle onto a hot, lightly oiled waffle iron; cook until nicely browned. Serve warm.



322 cal., 11g carbohydrates, 26g fat, 11g protein



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