The Baker's Sheet

Brown Butter Waffles

I know I’ve said this before, but I am a BIG breakfast food fan.  But, with working mornings, I don’t really get to enjoy quite the wide variety of breakfast foods as much as I would like to.  So, on my days off I usually am up just as early as if I were going to work so that I can create a massive breakfast feast in the kitchen.

I came across this recipe when searching for something to try out using the waffle iron with, and it is AMAZING!!  These waffles have so much flavor, and has that just right amount of sweetness that they really don’t need any maple syrup at all and are so good that the next day I ended up eating a left over one plain.  They would be great served with fresh fruit, or even the traditional butter and syrup.  I hope you love them just as much as I do!

Brown Butter Waffles

Ingredients

• 6 tablespoons unsalted butter
• 1 cup, plus 2 tablespoons all purpose flour
• 1/4 cup packed 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

Directions

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 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.

In a bowl, beat the egg whites to soft peaks with a hand mixer. Gently fold the whites into the batter in two additions. Lightly brush the waffle iron with butter and cook the waffles according to the manufacturer’s instructions. Top with your favorite toppings and serve!