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

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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