These are just in time for Father’s Day and are good any day you feel like waffles. These are the best waffles I’ve ever made. Enjoy!

Makes: 6 small waffles (size in photo)

8 oz. (250g) ricotta

3.5 oz. (100ml) milk or plant milk

2 Tablespoons honey

1 teaspoon vanilla extract

2 eggs

1 cup (120g) buckwheat flour (or all-purpose)

1 teaspoon baking powder

3 1/2 Tablespoons butter, melted

Method:

1. Preheat waffle griddle.

2. Melt the butter and set aside to cool slightly.

3. In a large bowl whisk together all the wet ingredients.

4. In a small bowl combine the flour and baking powder. Slow add the dry to the wet mixture, in thirds. Mix until combined. Drizzle the melted butter on top of the batter, giving it a final big stir.

5. Using a ladle, ladle batter onto your waffle iron. For my waffle iron, I find 1 big soup ladle is perfect so as to not overflow.

6. You can keep your oven set to a low temperature and arrange finished waffles on a cookie sheet to keep warm.

7. I like serving these with frozen blueberries that have been warmed in a saucepan with a few Tablespoons of maple syrup. Heat until combined and serve on top of hot waffles with a pat of butter. Enjoy!