Ravneet Gill’s recipe for honey and ricotta waffles

A few months ago, I got my hands on a waffle machine. I went a bit waffle mad, making them nearly every day, from the dough-style Liège waffles with pearl sugar to standard sweet waffles and all the way to savoury – I even, in exhaustion, used my machine to make cheese toasties (it works really well, incidentally). I then got to testing waffles with one of my favourite ingredients, ricotta, and got such good results: fluffy and perfectly golden. I love making a batch of these in advance, cooking them, then popping them in the toaster in the morning – easy!

Ricotta and honey waffles
Raspberries, blackberries and blueberries (or a berry compote) are a brilliant accompaniment to waffles. When they’re not in season, use frozen. You’ll need a waffle iron to make these.

Prep 10 min
Rest 30 min
Cook 10 min
Makes 4-5 large waffles

250g ricotta
100ml whole milk
40g good honey, plus extra to serve
2 eggs
120g plain flour
1 tsp baking powder
1 pinch fine salt
Zest of 1 orange
50g unsalted butter, melted and cooled slightly
Salted butter, to serve
Seasonal fruit, defrosted frozen berries or compote, to serve

In a large bowl, stir the ricotta, milk, honey and eggs until well mixed. In a second bowl, stir the flour, baking powder, salt and orange zest until evenly combined.

Slowly combine the wet mixture with the dry, then stir in the melted butter. Cover the bowl and leave the batter to sit for 30 minutes.

Meanwhile, heat the waffle machine to medium. Once it’s rested, spoon ladles of the batter into the base of the hot iron and cook for four minutes, until golden brown. Repeat with the remaining batter, and serve hot and topped with salted butter, an extra drizzle of honey and seasonal fruit, defrosted frozen berries or a dollop of compote.