Рецепт Cornmeal and Ricotta Waffles
As a kid, I grew up with frozen waffles. That's, most likely, why I wasn't wild about waffles--though my brothers were. I always thought that they had the texture of roof tiles, and they were just plain boring.
Unless, of course, you pile strawberries and whipped cream on top. This is a game changer and puts me in a whole new league of breakfast deliciousness!
Now, that I'm all grown up, and I've learned that pancakes and waffles don't necessarily need to come from a box mix-- or the freezer section at my grocery store-- I've had a change of heart. I've discovered that scratch-made waffle batter makes all the difference in the world.
I've brushed past any kind of breakfast waffle recipe that requires whipped egg whites. I mean, who wants to go through all that for breakfast? One morning-- out of the blue-- I had a memory of Cornmeal & Ricotta Waffles that I had at a church breakfast. I did a little research and settled on a recipe that I found on the Food & Wine website. There it was-- fluffy egg whites! Surrendering to my resistance, I got busy in the kitchen.
Cornmeal are two of my favorite ingredients. I'm a huge fan of polenta and I make mine with cornmeal. Ricotta is, pretty much, a staple in my refrigerator. I love using it in baking and in savory dishes. Cake flour is used, and the separated egg yolks are whisked into the ingredients.
I appreciate my Kitchen Aid Stand Mixer, because it does make whipping egg whites pretty effortless.
So, now we add melted butter. (I didn't say this was low-cal!)
...and now we, gently, fold in the whipped egg whites.
Warning-- you get a lot of waffle dough! I'd say, enough to feed six hungry people-- maybe more!
They come out of the waffle iron with crispy edges...
We used Blueberry-Maple Syrup. But plain pure maple syrup is a good way to go, too.
Of course, when I serve Candied Bacon, the men in my life are thrilled.
Was it worth separating eggs and whipping egg whites? Yes!