I know what you're thinking. Don't savoury waffles kind of defeat the purpose of making waffles in the first place? Waffles are just a means to convey large amounts of maple syrup into your belly, right?
(OK, maybe that's just what I'm thinking.)
The thing is, it's worth taking a walk on the savoury side sometimes. I promise, these here waffles are so tender and fluffy and downright delicious that you won't miss the syrup one bit.
This recipe started off as a way to use up a half-finished tub of ricotta and some random fresh herbs that were kicking around in the fridge, but these days I've been known to go out and buy a fresh tub of ricotta just so I can make a batch.
Aside from their lack of compatibility with maple syrup, these waffles are actually surprisingly versatile.
Sometimes I top them with thin slices of rosemary ham and poached eggs for brunch, sometimes I serve them with a bowl of soup in lieu of bread, and sometimes I ladle on a creamy chicken and mushroom stew for a saucier take on chicken and waffles.
(And sometimes, possibly maybe, I snag one and eat it plain right off the waffle iron when no one is looking. Shhh... that'll be our little secret.)
I mean, what's not to love about a waffle that you can literally eat for breakfast, lunch and dinner?
Yup. No complaints here.
- 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
- In a medium-sized mixing bowl, stir together the flour, baking powder, and salt until combined
- 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.
- 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.
- To assemble, arrange two waffles on each plate, then ladle the chicken marsala overtop. Sprinkle with chopped parsley, and serve immediately.