- 10 min
- 30 min
- 8 waffles
250 mL (1 cup) all-purpose flour
250 mL (1 cup) whole wheat flour
10 mL (2 tsp) baking powder
1 mL (¼ tsp) baking soda
1 mL (¼ tsp) ground nutmeg
250 mL (1 cup) Saputo Ricotta di Campagna cheese
125 mL (½ cup) Saputo Parmesan cheese, grated
125 mL (½ cup) milk
60 mL (¼ cup) melted Saputo butter
2 mL (½ tsp) sea salt
2 mL (½ tsp) ground black pepper
250 mL (1 cup) baby kale leaves, very finely chopped
Saputo Ricotta di Campagna cheese
Baby kale leaves
In a large bowl, mix together the two types of flour, baking powder, baking soda and nutmeg. In a second bowl, whisk together the Ricotta di Campagna cheese, grated Parmesan cheese, milk, melted butter, eggs, salt and pepper. Pour this mixture into the dry ingredients and combine until moist. Add the chopped baby kale and combine.
Oil and heat a waffle iron. When the iron is ready, fill it with the waffle batter and cook according to the manufacturer’s instructions. When the waffles are golden, transfer onto a baking sheet and keep warm. Do the same for the rest of the waffles.
Serve the waffles warm, topped with quenelles of Ricotta di Campagna cheese, maple syrup and baby kale leaves.
Note: Waffles will keep for a few days in a sealed container in the refrigerator. Warm waffles in the toaster before serving.