Food & Cooking Recipes Breakfast & Brunch Recipes Buckwheat Waffles with Fresh Ricotta and Citrus 3.0 (60) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 15 mins Total Time: 35 mins Yield: 6 Ingredients 1 cup buckwheat flour 1 cup all-purpose flour ¼ cup sugar 1 ½ teaspoons baking powder ½ teaspoon coarse salt 1 ½ cups whole milk ½ stick unsalted butter, melted and cooled 1 large egg Vegetable-oil cooking spray 1 ½ 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 Directions 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. 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). Top each waffle with ricotta and citrus fruits, and drizzle with honey; serve. Print