Food & Cooking Recipes Breakfast & Brunch Recipes Buckwheat Waffles with Fresh Ricotta and Citrus 3.0 (60) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print