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4 tablespoons (1/2 stick) unsalted butter
1 3/4 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Generous pinch cayenne pepper
1 cup ricotta
2 large eggs
1 1/4 cups milk
Salsa, (homemade or store-bought) as an accompaniment
Cilantro, for garnish
Preheat your waffle iron. Preheat your oven to 200 degrees so you can hold the finished waffles until serving time.
Melt the butter and reserve. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and pepper to combine. In a large bowl, beat the ricotta for 1 minute with a mixer until the mixer leaves tracks. Don't worry if it's not completely smooth. Add the eggs and beat for another minute. When the combination is smooth and shiny, add the milk. Turn the dry ingredients into the bowl with the ricotta mixture and whisk gently to combine. Stir in the melted butter.
Lightly butter or spray the grids of your waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
Spoon out 1 cup of batter for a Belgian waffle maker (or the amount recommended by your waffle maker's instructions) onto hot iron. Spread the batter evenly over the grids with a metal spatula or wooden spoon, stopping right before the edge. Close the lid and bake until pale golden and lightly crisped. Put finished waffles in a single layer on a baking sheet, cover loosely with aluminum foil, and keep in the preheated oven while you make the rest of the batch.
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