These waffles are a little crunchy, moist, tender, and flavorful. A nice break from the norm.
1 1/2 cups ricotta cheese (12 ounces)
2 cups milk
6 large eggs, separated
1/4 cup sugar
2 cups cake flour
1/2 cup fine yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, melted, plus more for serving
Heat your waffle iron. If you are cooking for a crowd, preheat the oven to 200°.
In a medium bowl, whisk the flour with the cornmeal, baking powder and salt.
In a large bowl, whisk the ricotta with the milk, egg yolks and sugar.
Whisk the dry ingredients into the ricotta mixture until combined.
Stir in the melted butter.
In a large bowl, using an electric mixer, beat the egg whites until firm peaks form, but not dry.
Gently fold the egg whites into the waffle batter until no streaks remain.
Coat the waffle iron with vegetable-oil spray and spoon the batter onto the waffle iron, according to manufacturers instructions.
Close and cook until the waffles are golden and crisp.
Serve the waffles immediately or transfer them to a rack in the oven to keep warm.
Serve the cornmeal waffles with melted butter, maple syrup and crisp bacon.
Adapted from Chef Michael Mina
