Creamy Cottage Cheese Waffles
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
6 waffles
ingredients
-
Waffles
- 4 tablespoons unsalted butter
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup cottage cheese
- 1 cup milk
- 2 large eggs
- 2 1⁄2 tablespoons honey
-
Peach-Honey Pour
- 2 medium ripe peaches
- 1 lemon, juice of
- 2 tablespoons honey
directions
- Make Peach-Honey Pour—bring 1 quart water to a boil in a saucepan; drop the peaches into the boiling water and keep them submerged for about 10-15 seconds.
- Remove with a slotted spoon and, when cool enough to handle, slip off the skins.
- Cut the peaches into small pieces and puree until smooth in a blender or food processor along with lemon juice and honey.
- Taste and if needed, add more lemon juice or honey (this can be made up to 3 days ahead and refrigerated in tightly covered container).
- Make the waffles—preheat waffle iron.
- Melt butter; set aside.
- In a bowl, whisk the flour, baking powder, baking soda, and salt.
- In another bowl, beat together the cottage cheese, milk, eggs, and honey; combine well.
- Don’t worry if curds of cottage cheese remain.
- Switch to a rubber spatula and gradually add the dry ingredients to the cottage cheese mixture, stirring only until the dry ingredients are incorporated; stir in the melted butter.
- Lightly butter or spray the grids of you iron.
- Spoon out ½ cup batter (or whatever is recommended by you waffler’s manufacturer) onto the hot iron.
- Use wooden spoon to smooth the batter almost to the edge of the grids.
- Close the lid and bake until browned and crisp.
- Serve the waffles immediately with Peach-Honey Pour.
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