Wholemeal Ricotta Waffles with Spiced Blueberry Maple

SERVES 4 PREP 10 MINS COOKING 20 MINS

The batter for these waffles can be used for pancakes also, just add a little extra milk to get the batter to the right consistency.

2 cups (300 g) Minchins Milling

stoneground wholemeal flour

(spray-free)

2 tsp baking powder

a pinch of baking soda (approx.

just less than ¼ tsp)

1 tbsp brown sugar

1¼ cups (300 g) ricotta, plus extra

to serve

1¼ cups (310 ml) buttermilk

1½ tsp vanilla bean paste

1 egg

finely grated zest of 1 lemon

50 g butter, melted, plus extra to serve

pistachios to serve

SPICED BLUEBERRY MAPLE

2 cups (250 g) blueberries (can sub

for frozen)

2/3 cup (165 ml) maple syrup

½ tsp Chinese Five spice

juice of 1 lemon

Whisk together the flour, baking powder, baking soda and sugar in a bowl. Make a well in the centre and add ricotta, buttermilk, vanilla, egg, zest and butter and whisk to combine until mostly smooth – some lumps from the ricotta is fine. Heat a waffle iron and add ½ cup of mixture. Press and cook for 3–4 minutes or until golden. Remove and stand to cool slightly, the mixture will crisp as it cools. Meanwhile, heat a frypan over high heat. Add blueberries and toss to warm through and bruise slightly. Add maple syrup, spice and juice and bring mixture to a bubble. Reduce heat to low and simmer for 2 minutes to reduce slightly. Serve waffles with blueberry maple, extra fresh blueberries and a scattering of pistachios.