Lemon-Ricotta waffles are something I’ve come across in print and online, a number of times. The appeal is obvious, especially when paired the notion of a homemade blueberry syrup. In an ideal world, the finished product would be both bright and creamy — perhaps a little more dense than an ordinary waffle, yet not much less crisp on the exterior.

After some initial tinkering with recipes, I’ve realized this waffle is a delicate balancing act. The ricotta cheese, in particular, creates some specific challenges. We want it to contribute significantly to flavor, but its protein content deeply affects the waffle’s texture. And while its fat contribution and effects are much easier to manage, there are some tradeoffs to be made between butter fat and milk fat.

Below is an experimental pass at the waffle. Once I fully refine the ratios, I’ll post a permanent page.

Lemon-Ricotta Waffles: Experiment #1

makes 1 round American-style waffle

62g
5g
1.4g
1.4g
2.0g
1.2g
45g
34g
7g
27g egg (heated in a very warm water bath and then lightly beaten)
15g
45g

Preheat the waffle iron to 191°C/375°F

1. Mix the flour, sugar, baking soda, and salt in a medium bowl.

2. Add the vanilla and lemon zest.

3. Keep the lemon juice set aside, but add the ricotta, cream, butter, egg and water, and blend.

4. Add the lemon juice and finish blending the ingredients. The batter will be of a moderate consistency with a very lightly “curdled” texture.

5. Pour the mix into the preheated iron and cook for 3 minutes 50 seconds.

Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.