During the week I never really make anything big or extra special for breakfast. Well, besides my coffee. I take that process of making and drinking it very seriously. As much as I wish my kids would let me sleep in just a little, I'm actually a morning person, so after a few minutes from crawling out of bed, I don't mind being up. I have my morning rituals that I hold dear, and when I sleep in too long (like that really ever happens) and I don't get to do my favorite morning activities, the day feels off. I put the tea kettle on, feed Bob, grind the beans, get the kids a snack, let Bob outside, make the coffee, and set the kids up with an activity. The next part is crucial. I sit down, and drink 2 1/2 cups of coffee and read through different blogs, quickly check out Facebook and then cruise Pinterest. It was one of my most favorite parts of the day. Usually nothing has gone wrong, yet. And I can enjoy my coffee, brainstorm new projects for the week, before the whole rush of the day begins.

By the time I am done with my coffee ritual during the week, there simply isn't enough time to make and eat a big breakfast. We do a lot of granola, toast, yogurt, bananas, and smoothies during the week. Where on the weekend I love to get in the kitchen, late in the morning, and make up a breakfast to big you usually can skip lunch. And waffles are just about one of my new favorite things to make. Because making an extra big batch, makes the best leftovers that you can during the week, just reheat in the toaster over, and puff, you have breakfast.

Lucky for me during this time of year my fridge is normally packed full of blueberries. My in-laws have quite a few blueberry bushes that produce the biggest berries I have ever seen. So of course when I saw this recipe for Lemon Ricotta Poppy Seed waffles, I knew blueberries had to be added!

Blueberry + Lemon Ricotta Waffles
adapted from here

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
1 tablespoon fresh lemon zest
1/3 cup unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoons fresh lemon juice
1/2 cup part-skim milk ricotta cheese
3/4 cup water
1 cup fresh blueberries
2 teaspoons poppy seeds

Combine flour, baking soda, baking powder and salt in a medium bowl. Set aside.

Zest one lemon and place in a small bowl. Add sugar and using the back of the spoon press the sugar into the lemon zest until the sugar is yellow and bursting with citrus. Add lemon sugar to the flour mixture.

In a separate small bowl, beat together the melted butter, eggs, vanilla, lemon juice, ricotta and water. Add this to the flour mixture and stir a few times until combined. Fold in the blueberries and poppy seeds. But do not over mix.

Heat waffle iron and make sure to give it a good dose of cooking spray. Add batter and proceed to make waffles based on your waffle iron's instructions. You want the waffles to be a good golden brown color. Serve with butter and maple syrup.

Blueberry & Lemon Ricotta Waffles