Serves: 4
Prep Time: 10 mins
Cook Time: 6 mins
  • 175g plain flour
  • 1/4tsp bicarbonate soda
  • 1/2tsp baking powder
  • 1tbsp icing sugar
  • 1/2tsp ground cinnamon
  • 350ml whole milk
  • 50g unsalted butter, melted
  • 2 large eggs
  • 250g pot Berry Medley (assorted berries)
  • 200g pomegranate seeds
  • 250g ricotta
  • 3tbsp honey
Nutrient Per 100g Per serving
Energy (KJ) 55
Fat (g) 2
Saturated Fat (g) 1
Carbohydrates (g) 7
Fibre (g) 1
Protein (g) 1.5
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Enjoy the delightful combination of fluffy waffles, creamy ricotta, sweet Berry Medley, and vibrant pomegranate seeds. This recipe creates a delicious balance of flavours and textures. Whether you're enjoying these waffles for breakfast or as a special treat, the ricotta and pomegranate add a unique twist to a classic waffle dish. Drizzle some honey over the top for an extra touch of sweetness. Savour each bite of these mouth-watering waffles with ricotta and honey.


Prepare the waffle batter: In a large bowl, sift together the plain flour, bicarbonate of soda, baking powder, icing sugar, and ground cinnamon. Make a well in the middle of the dry ingredients and pour in the milk, melted butter, and eggs. Whisk everything together until well combined.
Cook the waffles: Preheat a waffle maker according to its instructions. Pour a ladleful of the waffle batter into the centre of the hot waffle maker. Close the lid and cook for 6-8 minutes, or until the waffle is crisp and golden. Repeat the process with the remaining batter to make 8 waffles in total.
Prepare the ricotta topping: In a separate bowl, whisk the ricotta together with a tablespoon of honey until smooth and well combined.
Serve the waffles: Place a warm waffle on a plate. Top the waffle with a dollop of the ricotta mixture. Spoon some Berry Medley over the ricotta. Scatter pomegranate seeds over the waffle. Drizzle an extra tablespoon of honey over the waffle as a finishing touch.