Thursday, September 12, 2013

Brown Butter Waffles

I know that brown butter has been all the rage for the past few years, and it's probably pretty played out at this point.  But I'd like to think that it's all the rage because it's just so gosh darn tasty!  Add brown butter to pretty much anything and it's an instant winner in my book.  Which is why I wanted to smack myself in the head when I happened across a recipe for brown butter waffles.  How have I never thought of that?!

These are, of course, delicious.  The brown butter just adds a subtle richness to the waffles, leaving you wondering what it is that makes them taste so good - a little bit of a kicked up version of your favorite Sunday morning breakfast.  Sure, you have to take a few extra minutes to brown the butter, but it's definitely an extra step that's worth taking.  This recipe also calls to separate the eggs, mix the yolks into the batter, and then whip the whites before folding them in.  This helps to create light and fluffy waffles that are beautifully crisp on the outside, and soft and tender on the inside.

I walked outside this morning, and it just smelled like fall.  Granted, it was 85 degrees at 9 am and didn't feel like fall, but I know it's coming.  And I can think of no other way I'd rather spend a chilly morning than cuddled up with my sweet babies, drinking coffee, and eating a warm and comforting breakfast.  Why not take a few extra minutes to make something special?

Brown Butter Waffles
barely adapted from Williams-Sonoma

  • 4 Tbs unsalted butter
  • 2 cups buttermilk
  • 2 large eggs, separated
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3 Tbs sugar
  • 4 tsp baking powder
  • 1/4 tsp salt

Preheat an oven to 200°F. Have ready a rimmed baking sheet. 

In a small saucepan, melt the butter over medium-low heat and bring to a boil.  Stirring often, cook until the milk solids in the bottom of the pan turn a toasty brown, about 3 minutes.  Immediately transfer to a bowl and let cool slightly. Add the milk, egg yolks and vanilla, and whisk until combined. 

Preheat the waffle iron according to the manufacturer's instructions.

In a large bowl, sift together the flour, sugar, baking powder and salt. Add the milk mixture and whisk just until combined (leaving a few small lumps are okay). In another bowl, using a clean whisk or a handheld mixer, whip the egg whites until soft peaks form. Scoop the whites onto the batter and, using the whisk, gently fold them in evenly. 

If your waffle iron is not nonstick, lightly and evenly oil the grid. According to the manufacturer’s instructions, spoon the batter over the grid, close the lid and cook until the waffle is golden brown, usually about 4 minutes. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining batter. Serve the waffles piping hot with your desired toppings.


Warm Vanilla Sugar said...

I love a solid, plain, waffle - and this has my name all over it! Browned butter here I come!!

Joanne (eats well with others) said...

I sometimes wonder why I don't include brown butter in every meal of my day. So magical.

Amy said...

This has inspired me to invest in a waffle-maker!

The Mrs. said...

Sounds amazing!!!!

Kelsey said...

As if waffles needed to be any more amazing...

Paul Holyoake said...

It's nice. But I'm on diet. So hungry now J
shop vouchers

Post a Comment