Pot Pie Farm Harvest: Homemade Ricotta Waffles

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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."
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It wasn't hard to tempt Charlie Yonkers into sampling a plate of Homemade Ricotta Waffles and Roasted Pears with Lemon Verbena Syrup.
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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.

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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