Herbed Ricotta Waffles
Prep time
Cook time
Total time
These tender, fluffy waffles are a great way to use up any leftover fresh herbs you might have kicking around in the fridge - rosemary, thyme, chives, savory and oregano are all quite delicious. Serve them with poached eggs for brunch, or with a saucy stew for dinner.
Recipe type: Main
Serves: 4
  • 2 cups flour
  • 1 tbsp baking powder
  • ¾ tsp salt
  • 1¼ cups buttermilk
  • ½ cup ricotta cheese
  • ¼ cup olive oil
  • 2 eggs
  • ¼ cup finely chopped fresh herbs
  1. In a medium-sized mixing bowl, stir together the flour, baking powder, and salt until combined
  2. In a second bowl, whisk together the buttermilk, ricotta, olive oil, eggs and herbs. Add to the dry ingredients, and stir until you have a smooth, thick batter. Let stand for 5-10 minutes.
  3. Meanwhile, preheat a waffle iron. Once the waffle iron reaches the desired temperature, spoon batter onto the waffle iron and spread into an even layer (check your manufacturer's instructions to confirm how much batter you should be using - this varies from one machine to another). Cook until waffles are lightly golden and crisp on the outside, and cooked through inside. Keep waffles warm in a 200F oven until ready to serve.
  4. To assemble, arrange two waffles on each plate, then ladle the chicken marsala overtop. Sprinkle with chopped parsley, and serve immediately.
These waffles can be made with pretty much any kind of fresh herb. My personal favourites are rosemary, chives, thyme and tarragon, but feel free to play around with different combinations of herbs based on your mood or what's kicking around in your fridge (or just use a single herb, if you're a real purist).
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/herbed-ricotta-waffles/