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Buckwheat Waffles with Fresh Ricotta and Citrus

  • Prep:
  • Total Time:
  • Yield: Makes about 6

Photography: Jonathan Lovekin

Source: Martha Stewart Living, January/February 2014


  • 1 cup buckwheat flour
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups whole milk
  • 1/2 stick unsalted butter, melted and cooled
  • 1 large egg
  • Vegetable-oil cooking spray
  • 1 1/2 cups fresh ricotta
  • 2 blood oranges, peel and pith removed, sliced or segmented
  • 2 Cara Cara oranges, peel and pith removed, sliced or segmented
  • 4 clementines, peel and pith removed, sliced or segmented
  • Honey, for serving


  1. In a large bowl, whisk together flours, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg until combined. Stir milk mixture into flour mixture until just combined. Let batter stand, uncovered, 20 minutes.

  2. Preheat a waffle iron and lightly coat with cooking spray. Cook waffles according to manufacturer's instructions (for standard-size Belgian waffles, fill each cavity with about 1/2 cup batter) until golden brown and crisp (for Belgian waffles, about 8 minutes).

  3. Top each waffle with ricotta and citrus fruits, and drizzle with honey; serve.

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