Blueberry Ricotta Toaster Waffles
I love frozen waffles; they are so inexplicably tasty. They fall into the category of Things I Wish I Didn’t Like But I Really Do, like Doritos. Don’t even get me started on those. It is due to my great love of frozen waffles that I am so super excited about these Blueberry Ricotta Toaster Waffles. They are ideal for freezing and popping in the toaster so I can make up a batch and then have them any time I want. Best of all, I feel good about eating them because they don’t have any ingredients in them that can’t be pronounced by my 6 year old.
The other reason I’m super excited about these waffles is because waffles in general make me think of my very special friend, Pam. I’ve had Pam on the brain even more than usual because a few weekends ago I was supposed to see her but Winter Storm Jonas put the kibosh to that, and I was totally bummed. So bummed in fact, that I ate half of a giant stromboli, seemingly under the impression that all of the gluten in the dough would somehow glue together my broken heart.
In the end, the stromboli was insufficient in making me forget my very great disappointment about my trip being thwarted by snow, so I did what I always do when my plans go to hell in a hand basket — I retreated to the kitchen.
And made waffles.
One time Pam was at my house and I decided that I was going to make waffles because whenever I was at her house, she made me pancakes. As has now become typical, I decided to make them “healthy” and I took out all of the oil called for in the recipe. They were a disaster. They stuck to the griddles and the whole episode was a total mess. And so now, whenever I open the waffle iron to check that first waffle of the batch, I think about that time with Pam and what a laugh we got out of my misguided attempt to health up our breakfast. I’ve learned since then. Waffles need oil! Don’t be afraid of it!
Say hi Pam! Miss you! :)
In these waffles, ricotta cheese replaces some of the milk and keeps the waffles really soft. You can definitely eat some of them right away; we certainly did! But because they are soft, they work perfectly for freezing and putting right in the toaster on busy weekday mornings, or weekend mornings the you just want to sleep in an extra 20 minutes. My kids inexplicably get up earlier on the weekend than they do during the week! What on earth is that all about? On Saturday, they’re jumping out of bed at 6 or 6:30, ready to go.
And ready to EAT.
The whole make-a-nice-breakfast-on-the-weekend idea is nice, but for me to actually execute that, I’d have to get up entirely too early. This way, they get up, I stagger downstairs, put waffles in the toaster while my coffee brews and everyone is happy. At least they are happy until breakfast is over and I tell them that it’s time to help me with laundry. Then no one is happy anymore and all of the Fantastic Mom points I got by making waffles disappear faster than two kids being told they have to help with chores.
I’ve made this recipe with both dried blueberries and blueberry juice-infused cranberries and both work well. I originally went with the blueberries because I thought they would have less sugar than the cranberries, but surprisingly, they do not. And since cranberries are also an antioxidant powerhouse, blueberry juice-infused cranberries are a great option too at about half the cost of dried blueberries.
I like to make a full batch and freeze the waffles cut in half, layered between parchment paper in a freezer bag. If I cut them in half, they fit perfectly into my toaster.
Or, make a little waffle sandwich with almond butter, spread on top while the waffle is warm so the almond butter gets all melty. Then it’s perfectly portable and ready to go if you’re rushing out the door for (insert activity that has no business starting so early on a weekend here). Try them, and don’t forget the oil!
- 1 1/4 cups white whole wheat flour
- 1/4 cup cornmeal
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1 cup 1% milk
- 1/2 cup part skim ricotta cheese
- 2 T. maple syrup
- 1 tsp. vanilla extract
- 1/4 cup olive oil
- 1/2 cup chopped dried blueberries or blueberry juice-infused cranberries
- 1. Preheat waffle iron.
- 2. Combine white whole wheat flour through salt in a bowl.
- 3. In a separate bowl, mix milk, ricotta, and remaining wet ingredients. Pour in flour mixture and stir until combined. Fold in chopped blueberries.
- 4. Spray your waffle iron with cooking spay or brush with oil. Pour in waffle batter and cook according to manufacturer's directions. My Belgian waffle maker used approximately 3/4 cup of batter per waffle. Start using less batter than you think you need so that it doesn't come out the side of the waffle maker and make a huge mess!
- 5. Eat immediately or freeze cooled waffles between layers of parchment paper and reheat in the toaster.