When it comes to early morning eats for the whole family, your bites shouldn’t be a bore. Saturday, August 24 happens to be National Waffle Day, and Gaslamp’s premier breakfast spot Lazy Hippo wants to give you a head-start morning recipe to make all your waffle dreams come true.
As downtown San Diego’s go-to vegan and vegetarian-friendly breakfast destination, Lazy Hippo breaks the mold on the typical breakfast café. The cute, quirky, and whimsical atmosphere is matched with creative takes on both modern and traditional dishes, healthy breakfast alternatives, and savory favorites, along with fresh-squeezed juices and smoothies. Fun for the whole family, Lazy Hippo’s fruity Lemon Ricotta Waffles start the day off with a bang as a delightfully delicious, filling and picture-perfect take on classic waffles. Power up for the day ahead with Lazy Hippo’s crowd-pleasing, tastefully tangy, and extremely easy-to-make waffles topped with a lemon mascarpone and fresh raspberries to fuel up.
Lemon Ricotta Waffles with Mascarpone & Raspberries
Recipe Courtesy of Lazy Hippo
INGREDIENTS
1½ cup flour
¼ cup sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs
½ cup ricotta cheese
½ cup buttermilk
½ cup whole milk
2 tbsp melted butter
Zest from 1 lemon
Juice from 1 lemon
8 oz. mascarpone
1 tbsp lemon curd
1 Pt Rasberries for garnish
INSTRUCTIONS
- In a large mixing bowl, mix flour, sugar, baking soda, baking powder and salt.
- In separate large bowl, whisk eggs, ricotta cheese, buttermilk, whole milk and butter and lemon juice together.
- Mix in lemon zest to the wet mixture
- Pour wet mixture into the dry mixture and stir until smooth.
- Cook according to waffle iron instructions.
*For mascarpone mixture:
1. In a small bowl, blend lemon curd into mascarpone.
2. Place cooked waffle on plate and top with mascarpone and raspberries.
