-
-
Prep
- 10 min
-
Prep
-
- Total
- 30 min
-
- Serving
- 8 waffles
Savoury Kale, Ricotta and Parmesan Cheese Waffles
Featured Product
Ricotta di Campagna
A mild and creamy taste with pleasant, soft, fluffy curds that melt in your mouth. Ricotta di campagna is made with an added touch of rich cream. It lends itself to a variety of culinary uses.
Ingredients
- 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
- 125 mL (½ cup) Saputo Parmesan cheese, grated
- 125 mL (½ cup) milk
- 60 mL (¼ cup) melted butter
- 2 eggs
- 2 mL (½ tsp) sea salt
- 2 mL (½ tsp) ground black pepper
- 250 mL (1 cup) baby kale leaves, very finely chopped
To serve
- Saputo Ricotta di Campagna
- Maple syrup
- Baby kale leaves
Directions
- 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, 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, 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.
You may also like these recipes
Check out these delicious ideas
- Prep
- 20 min
- Total
- 1 hr 10 min
Mediterranean Sheet Pan Sausage and Quinoa with Ricotta
- Prep
- 15 min
- Total
- 1 hr 10 min
Plum and Ricotta Crumble
- Prep
- 20 min
- Total
- 20 min
