Photo: Mariana Medvedeva
Multigrain Ricotta Waffles with Strawberries and Yogurt
12 ingredients
openrecipes
Crisp on the outside, tender on the inside, these waffles make a delicious whole-grain breakfast. Because they’re not too sweet, the waffles alone also make a nice base for a fried egg sandwich, or even a side dish to accompany roast chicken. Keep the waffles warm in a low oven as you make them.
Estimated Nutrition (whole recipe, rough)
1173
Calories
56g
Protein
39g
Fat
144g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup stone-ground cornmeal
- 1 Tbs. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups milk
- 1/2 cup part-skim ricotta cheese
- 2 eggs
- 3 Tbs. canola oil
- Plain yogurt for serving
- Sliced strawberries for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes