Surprise your family with Sour Cream Waffles!! This tasty waffle recipe is just one of many staples at Francesca’s Brunch at the fabulous Westin La Cantera. Bring something special to your breakfast table!
Sour Cream Waffles Preparation:
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the sour cream, butter and vanilla. Pour the mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Raspberry Ricotta Preparation:
In a mixing bowl add raspberries and crush with a whisk. Fold in ricotta, raspberry powder and sugar. Lastly fold in cream gently until mixture loosens slightly.
Lemon Curd Preparation:
Mix lemon zest with the sugar and place in a double boiler with the eggs, yolks, lemon juice. Cook until thickened (180degrees) and add butter when lemon curd cools to (140 degrees). Puree with a hand blender and place though a fine strainer.
Hazelnut Maple Syrup Preparation:
Combine all ingredients in blender and blend on low speed for 30 seconds.
Finish
Cook waffle until golden brown in waffle maker, break waffles into sections and place three pointing out into the center of the plate. Spoon raspberry ricotta into the center of the waffles, drizzle a little bit of Devonshire cream, lemon curd, and syrup around the waffles. Garnish with raspberry powder and mint. Serve & enjoy!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- 2 eggs
- 1 1/2 cups sour cream
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
Raspberry Ricotta:
- 4oz – Raspberries
- 8oz – Ricotta
- 1/2 oz – Raspberry Powder
- 1 oz – Powdered Sugar
- 4 oz – Cream
Lemon Curd:
- 7oz – Sugar
- 4oz – lemon juice
- 3 ea egg yolks
- 5 oz – butter
- 3 ea – whole eggs
Hazelnut Maple Syrup:
- 4oz Hazelnuts
- 16oz Maple Syrup