Brown Butter Waffles

Brown Butter Waffles (adapted from King Arthur via Joy the Baker)  

makes 2 big square (four sectioned) waffles, enough for 2 and a half people.

  • 1 1/2 cups whole milk
  • 7 Tablespoons unsalted butter, melted until browned bits appear
  • 3 Tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 1/2 teaspoons instant yeast

Heat milk until it is hot but not boiling. Place it in a large bowl (you’ll need the room for expansion) and mix in the browned butter, brown sugar, salt and vanilla extract. Stir until the mixture has cooled to lukewarm. Add the eggs, flour, salt and yeast and stir all together. If there are a few lumps, that's okay.

Cover mixture with plastic wrap and a clean kitchen towel and leave to rise for 1 to 1 1/2 hours. The mixture will begin to bubble.

You can cook the waffles at this point, or place the batter in the refrigerator to rest and develop flavor overnight.

Remove the batter from the fridge about an hour before. Stir the batter and let it come to room temperature. When ready to cook, preheat the waffle iron and spray with nonstick cooking spray. Add 1 1/2 cups of batter (depending on the size of your waffle iron) and cook until golden brown.

Top with butter, syrup, maybe some bananas?