Lemon Ricotta Waffles with Fresh Blueberry Sauce

For the waffles:
Heat waffle maker to medium heat (my waffle iron goes from 1-7, so I set it on 4). In a large bowl, combine flour, white sugar, baking powder, and salt. Mix to combine and set aside.

Melt the butter in a small saucepan or in the microwave.

In another large bowl, combine the ricotta, milk, eggs, lemon juice, lemon zest, vanilla, and slightly cooled melted butter. Whisk to combine. Add the wet ingredient mixture to the dry mixture. Whisk together until just combined. If the mix gets a little thick, thin with a bit of milk.

Lightly butter your waffle maker and pour in about 1/2 cup of batter. Cook between 3-4 minutes (depends on your waffle iron) or until lightly browned. Make sure to butter your waffle maker before pouring in the next batch.

For the blueberry sauce:
Combine blueberries, sugar, lemon juice, and vanilla extract in a medium saucepan over medium low heat. Cook, stirring occasionally, until the berries reach a low boil. Turn the heat to a simmer and cook another 10 minutes, or until all of the blueberries have burst. Make sure to stir every so often to prevent burning. Allow to cool before serving.