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Yeasted buttermilk waffles + lemon-honey ricotta = brunch of dreams.
You say, “ricOHtta,” I say, “ricaaahtta.”
Seriously, I do. Much to the dismay of anyone with the slightest bit of Italian heritage plus Giada De Laurentiis, I can’t help but pronounce ricotta, “ricaaaahtta.” Don’t get me started on “mozzarella” or “caprese.” There is just no hope for this girl.
I just recently discovered two things I’ve been missing out on all these years: yeasted waffles and sweet ricotta spread. Put the two together and BOOM CLAP you’ve got yourself zee perfect bite! Being as we’re cartwheeling full tilt into brunch season, there will be ample opportunity to make up for lost time on both yeasty waffles and honey-lemon ricotta spread. Because what’s brunch without waffles? And what are waffles without a rich and delicious topping?
I double dog dare you to make these waffles even if you’ve never touched a packet of yeast in your life. Even if you’ve never made waffles. Particularly if you’ve never stuck honey in your ricotta. Especially if you don’t have a waffle iron. Waaait a tick…
Point is, yeasted waffles are amazing and will make your brunch the swankiest event in town!
If you’ve never tried using ricotta in a sweet application, I highly recommend it! Prior to this recipe, my ricotta experience was limited to savory Italian pasta dishes, and this waffle situation made me broaden my ricotta horizons. And now I have visions of yeasted everything with ricotta everything times infinity in my brain. Take for instance: yeasted banana ricotta bread with dark chocolate chips. Can you even fathom it? Unfathomable.
The recipe for these yeasted buttermilk waffles is very similar to the Overnight Yeast Pancakes with Strawberry Topping I showed you a while back. Incorporating yeast and buttermilk into waffle batter makes the waffles turn out moist and decadent, yet with the most delightful crisp on the outside.
I used Red Star Platinum Yeast, which is great for those who are intimidated by baking with yeast as it increases the leavening in dough (and batter), and is very forgiving. To learn more about Platinum, check out the details here. Note: Platinum yeast contains dough enhancers that are sourced from wheat, so it is not gluten-free. Those of you who eat a gluten-free diet, be sure to use Red Star’s Active Dry Yeast instead!
Using the Platinum yeast, the waffle batter came together in a flash, and I was amazed at how quickly my batter grew. I loved getting whiffs of yeast when I walked by the batter and knew I was in for a real treat when after a couple of hours, it had already doubled in volume and became super fragrant and bubbly. Topping the waffles with insane-o rich honey-lemon ricotta spread, makes the whole thing just melt right in your mouth in crispy, creamy, soft, zesty decadence.
Although these waffles need no occasion, they are perfect for Easter brunch. They do require some planning, not because they’re difficult, but because the yeast needs some time to ferment in the batter. They are well-worth the forethought! You can prepare the batter the night before as a make-ahead breakfast, or make it the morning of brunch.
Have a great Easter weekend and enjoy all your brunchables!
Yeasted Buttermilk Waffles with Honey-Lemon Ricotta
Honey-Lemon Ricotta Spread:
- 15 ounces ricotta 1-½ cups
- zest of one lemon
- 2-1/2 tablespoons lemon juice
- 2 tablespoons to 3 honey to taste
- ¼ teaspoon sea salt
- Fresh blueberries
Prepare the Lemon-Honey Ricotta:
Stir together all ingredients for the lemon-honey ricotta in a small bowl. Refrigerate until ready to use. Note: if your honey is hard or crystallized, heat it for about 8 to 10 second in the microwave, until liquid, then allow it to cool before adding it to the ricotta.
Prepare the Waffles:
In a large mixing bowl, combine the warm water and yeast. Stir together and allow mixture to sit 5 to 10 minutes. Add the buttermilk, melted butter, and maple syrup and stir to combine (wet mixture).
In a separate bowl, combine the flour and sea salt. Pour the flour mixture into the bowl with the wet mixture and mix until all clumps are out. Cover bowl with plastic wrap and allow it to sit at room temperature for least 3 hours or overnight.
Add the beaten eggs and baking soda to the waffle batter and mix until combined.
Heat your waffle iron and spray with cooking oil. Measure out about 1/2 cup of batter and pour onto the hot waffle iron. Replace the lid and allow waffle to cook until golden brown, about 1 to 2 minutes. Repeat for remaining batter.
Serve waffles with honey-lemon ricotta, a drizzle of honey, and fresh blueberries
If you eat a gluten-free diet, use Red Star's Active Dry Yeast instead of the Platinum, as Platinum yeast is not gluten-free.