Blood orange olive oil adds a delicious twist of flavor to these waffles.

Scale

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 orange zest

3 tablespoons unsalted butter, melted

2 tablespoons blood orange olive oil

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup part-skim milk ricotta cheese

1 cup buttermilk

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In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a small bowl, mix sugar and orange zest until the zest is coated in sugar. Add the orange sugar to the bowl with the dry ingredients.
In a bowl or large measuring cup, whisk together butter, eggs, vanilla, ricotta, and buttermilk. Whisk until combined well.
Add the wet ingredients all at once to the dry ingredients and stir just until dry ingredients are moistened. Don’t overmix. It’s ok if a few lumps remain.
Heat waffle iron according to the manufacturer’s instructions. Drop batter into the waffle iron; cook until golden brown. Serve immediately.

These waffles can also be individually wrapped and frozen. They’re great heated up in the toaster directly from the freezer.