Ricotta Waffles // Wit & VinegarWe’re (I’m) back with another sneakeh peekeh from the book!

(t-minus less than 1 week until the book shoots out everywhere)

When I was sort of putting the book together I knew I wanted to have some classic staples in there. Some no fail easy to throw together basics for all of us non basics. Some little black dress action for the kitchen. For when we need to dress up, or dress down.

Enter the ever mighty waffle, blessed by Leslie Knope and mouths everywhere.

Ricotta Waffle Sundae // Wit & VinegarThe great thing about these waffles is that they don’t require that added step of whipping egg whites so you’re able to make them while you’re half awake, probably without pants. Maybe the addition of ricotta sounds a little weird but it gives them this sort of fluffy, almost creamy interior that’s like mouth heaven. We get that crispy exterior by adding plenty of butter, adding a kewt amount of cornstarch and using a hot waffle iron.

The crazy thing about waffles in general though is how you can be very modest or show all the boobs in the form of ice cream #icecreamboobs.

Let’s get that trending.

When I have waffles it’s usually just the classic butter + pure maple syrup + a sprinkle of maldon. Buuuut when she’s feeling her oats it’s ice cream + hot fudge + alll the whipped cream + a cherry, because you never know who can tie a cherry stem in their mouth.

Ricotta Waffles
from Whip It Up!

Serves 4

1 3/4 cups all-purpose flour
1/4 cup cornstarch
3 tablespoons white granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
½ cup (1 stick) unsalted butter
1 cup ricotta
1 cup water
2 large eggs
2 teaspoons vanilla extract

Turn on the waffle iron and preheat the oven to 200°F, line a baking sheet with a cooling rack and place that in the warm oven. We’re creating a nice place for the waffles to hang out so they stay warm and crisp.

In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking powder, and salt.

Melt the butter in the microwave or a small pan on the stove. Meanwhile, combine the ricotta and water in a large 4 cup measuring cup. As soon as the butter’s melted, mix it into the ricotta water mixture. Beat in the eggs and vanilla then add that to the dry ingredients. Carefully mix just until it’s combined being careful not to overmix.

Cook according to the manufacturer’s instructions on the waffle iron and transfer to the baking sheet in the warm oven. DO NOT STACK WAFFLES BEFORE SERVING unless you want a hot soggy mess. Serve with pure maple syrup and flaky sea salt, or anything else your heart desires.

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  • If I lived hear you, I’d drag your ass down to the ice cream shop and get that hashtag going! You know it! And then Laura Miller would call and want to be our best friends, and we’d skip up to SF and hang with her and take #froobs pics, too.

  • I am what one might call a waffle fanatic, but I have yet to try ones made with ricotta. I’ll be whipping these up with some GF flour (damn celiac) very soon, thank you! Thinking I might need to add some whisky cream #icecreamboobs as well…

  • Adrianna Adarme


  • You know who can’t tie a cherry stem in her mouth? Me. And I’ve had a complex about it since middle school. I don’t know why, but a lot of my friends (who were like 10 so don’t say anything weird) could tie cherry stems with their mouths. But I could not. I was inadequate. Wait anyway this looks hella (is that a word still?) DANK (same question). Matt and I are actually making these for our #WITANDVINEGARRULESTHEINTERNET2K15WHIPITUPBOOKTOURPARTY next week with that strawberry syrup that also looks hella dank. I’m so sorry for this comment.

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