Ricotta & Pomegranate Waffles Recipe
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 |
Back to recipes
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.
Method
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.