Waffles with Blueberry Compote and Lemon Ricotta Cream


1 cup part-skim ricotta

1 tablespoon confectioners’ sugar

1 teaspoon grated lemon zest, plus more for garnish

1 teaspoon fresh lemon juice

For the blueberry compote:
1 pint fresh blueberries, or 1 pound frozen blueberries, thawed

2 tablespoons honey or pure maple syrup

1 teaspoon fresh lemon juice

For the waffles:
1 cup spelt flour

1 cup whole-wheat flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon fine sea salt

2 cups low-fat buttermilk

5 tablespoons unsalted butter, melted

2 large eggs

1 teaspoon finely grated lemon zest

Nonstick cooking spray


  1. Make the ricotta cream: In a small bowl, combine the ricotta, confectioners’ sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
  2. Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
  3. Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
  4. In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
  5. Heat a waffle iron according to the manufacturer’s instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
  6. To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.