It’s a gloomy, foggy Saturday morning in Seattle. Alex isn’t feeling well today so we’re not heading up to the mountains, so that gives me some time to whip up a nice Saturday breakfast for us. Butter is one of my favorite foods, but brown butter just turns up the flavor ever so much more. If you’ve never baked with brown butter before, here’s your chance.
Brown Butter Waffles with Cherry Sauce
adapted from Williams-Sonoma / serves 2
- 1 cup cherries (I used dried)
- 2T honey
- 1/4 to 1/3 cup real maple syrup
- 2T unsalted butter
- 1 cup milk
- 1 large egg, separated
- 1/2 teaspoon vanilla
- 1 cup all purpose flour
- 1 1/2 T sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Preheat a waffle iron. In a small saucepan over medium-low heat, melt the butter and cook for approximately 4 minutes, stirring occasionally, until the butter turns a golden brown color. Transfer to a medium bowl and let it cool slightly. Add the milk, egg yolk and vanilla and whisk to combine.
In a large bowl, sift the flour, sugar, baking powder and salt. Add the milk mixture and whisk until it is just combined. In another medium size bowl, whip the egg white until soft peaks form, using a whisk or handheld mixer. Gently fold the egg white into the batter.
Depending on your waffle maker, pour approximately 1/2 cup of batter onto the grid. Close the lid and bake the waffle until golden brown, 4 to 5 minutes. Remove waffle and serve immediately with cherry sauce or keep warm in a 200 degree oven while you repeat the baking process of the remaining waffle.
While the waffles are cooking, heat a small non-stick skillet over low heat. Add the cherries, honey and maple syrup and stir to coat the cherries with the mixture. Once warm, transfer to a serving dish and spoon over hot waffles.