VEGETARIAN RECIPE

Ricotta Waffles with Lemon Syrup

As kids, we would make this lemon syrup and drizzle it over pancakes and yummy butter cakes. You can make it in advance and just reheat it for your next camping trip to save time. With its sweet and sour flavour, I know it will become a household favourite for you, too.

Photography courtesy of Kodiak Cakes

Ingredients

Zest of 2 lemons, plus the juice of 1 lemon

Juice of 1 Meyer lemon

½ cup superfine sugar

Coconut oil spray

2 egg whites, beaten until stiff peaks form

1 x packet Kodiak Flapjack & Waffle Mix

½ cup milk

½ cup ricotta

Cream, to serve

Equipment:
Cast-iron waffle maker, fire pit

- Serves 4 -

HOW TO MAKE IT

  1. Light your fire and let it burn down for 1 hour or until you obtain a medium heat.

  2. In a small cast-iron pot, add the lemon zest, lemon juice and sugar, then set the pot over the coals and boil until the sugar dissolves. Set aside to cool.

  3. Place a cast-iron waffle maker over the fire and let it heat up, then spray well with coconut oil.

  4. In a metal bowl, lightly fold together the beaten egg white, Kodiak Flapjack & Waffle Mix, milk and ricotta. Set aside for 10 minutes.

  5. Carefully open the waffle iron and spoon in some of the batter. Close the waffle iron and cook over the fire, turning occasionally, for 5 – 8 minutes, until golden brown. Repeat with the remaining batter.

  6. Serve the ricotta waffles with the lemon syrup and some cream.

In partnership with Kodiak