This morning I couldn’t decide what to make for breakfast. I knew I wanted something sweet and not savory.
I spent five minutes looking around the pantry; this is after a good dose of coffee was already in my system. Then, I walked over to the fridge and took a peek, there on the top shelf between the coffee creamer and the OJ I saw a carton of buttermilk. Ah ha! Pancakes!
However, the more I thought about it the less enthused I was about the idea. Then I thought, hmmm why not make waffles?
I pulled out a cookbook from the shelf, flipped through the section titled “Muffins, Scones, Quick Breads & Other Breakfast Treats” once I got to recipe number 10 the deal was sealed. The rest is breakfast history my friends.
You are going to absolutely love this waffle recipe, the brown butter and dark brown sugar gives them such an amazing taste. In my opinion you don’t really need to add any syrup, whipped cream, fruit spread, etc.
Brown Butter Waffles
from the The Craft of Baking
by Karen DeMasco & Mindy Fox
6 tablespoons unsalted butter, cut into small pieces
1 cup plus 2 tablespoons unbleached all-purpose flour
1/4 cup plus 1 tablespoon packed dark brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
2 large eggs, separated
unsalted butter, for the waffle iron
Preheat your waffle iron.
In a small saucepan, melt the butter over medium-high heat; continue cooking until the butter turns brown and has a nutty fragrance, about 5 minutes. Remove from the heat.
In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
Make a well in the center and pour in the buttermilk and the egg yolks. Whisk the wet ingredients together, gently working them into the dry ingredients until just combined.
Add the browned butter and whisk until fully absorbed. (At this point, the batter will keep for several hours or up to 2 days in the refrigerator.)
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites to soft peaks. Gently fold the whites into the batter in two additions.
Lightly brush a waffle iron with butter and cook the waffles according to the manufacturer’s instructions.
Note: The recipe said it was enough to make 8 Belgian style waffles or 12 round waffles. I was only able to make 5 Belgian style waffles. Not sure if it was because I needed to beat my egg whites a bit more, I had to pour about 3/4 cup worth of batter to cover the inner circle of the waffle iron.
Since my opinion doesn’t mean much to my teenage boys they had theirs with syrup.