# What You’ll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
06 - 3/4 cup ricotta cheese
07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and slightly cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon pure vanilla extract
→ Extras
13 - 1/2 cup toasted hazelnuts, chopped, plus extra for serving
14 - Butter or oil, for greasing the waffle iron
# How-To:
01 - Warm up the waffle iron according to the manufacturer's guidelines.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until thoroughly blended.
03 - In a separate bowl, blend ricotta cheese, whole milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture achieves a smooth consistency.
04 - Gradually pour wet mixture into the dry ingredients. Stir gently just until combined; avoid overmixing to maintain a tender texture.
05 - Gently fold in chopped toasted hazelnuts, ensuring even distribution throughout the batter.
06 - Lightly grease the preheated waffle iron with butter or oil. Spoon approximately 1/2 cup batter per waffle onto the cooking surface, spreading evenly if needed.
07 - Close lid and bake the waffles until golden brown and crisp, typically 4–5 minutes per batch depending on the iron.
08 - Serve the waffles warm, garnished with additional hazelnuts, powdered sugar, fresh berries, or a drizzle of honey as desired.
