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Buttermilk Mashed Potatoes
Orecchiette with Sausage, Brown Butter, and...
Buttermilk and Brown Butter Waffles
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 3 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 6 large eggs
- 3 1/2 cups well-shaken low-fat buttermilk
- 1 tablespoon vanilla extract
- Melted butter or canola oil, for brushing the waffle iron
- Maple syrup, for serving
- Plain yogurt, for serving
Whether you eat your waffles for breakfast or dessert, this tangy, nutty-flavored version is sure to please. Browning the butter adds fantastic depth of flavor.
Special equipment: We used this Belgian waffle maker, but any kind will do. Just be sure to follow the operating instructions that came with yours.
- 1Melt the butter in a medium frying pan over medium-low heat and cook until it browns and emits a toasted smell (the butter should be golden brown but not burnt), about 5 minutes. Transfer the butter to a large mixing bowl and let it cool to room temperature.
- 2Whisk together the flour, brown sugar, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Add the eggs, buttermilk, and vanilla extract to the cooled brown butter and whisk until evenly combined. Pour the buttermilk mixture into the flour mixture and stir until the dry ingredients are just moistened through.
- 3Heat the waffle iron to medium according to the manufacturer’s instructions. Once heated, brush the iron with butter or oil, fill it with batter, close the lid, and cook until the waffle is golden brown, about 4 minutes for Belgian style. Repeat with the remaining batter, brushing the iron with butter or oil between each waffle. Serve immediately with maple syrup and a dollop of plain yogurt.