As I have mentioned before, I am not a huge fan of breakfast. Instead, I prefer more decadent breakfast meals like baked blueberry french toast or breakfasts that are actually brunches! Since today is Sunday, I have plenty of time to dedicate myself to making a delicious treat for breakfast, like brown butter buttermilk waffles. YUM! Sunday’s are designated days for coconut oil hair masks, face mask, binge-watching Netflix, and big breakfasts.
If I had to choose between being a waffle person or a pancake person, I think I would choose waffles. I like the sturdy texture of waffles and I just think you can put more toppings on them. My brown butter buttermilk waffles recipe is the perfect meal for your next Sunday brunch because you can top these babies with anything you want!
I like my waffles crispy on the outside and soft and fluffy on the inside. However, it’s all about the ingredients you use to ensure you get the right texture.
Buttermilk provides the right component to ensure the waffles are crispy on the outside. You can buy your buttermilk or make your using 1 tbsp of lemon juice or vinegar per 1 cup of milk.
In addition to a crispy texture, you want your waffles to be fluffy on the inside. The two ingredients for this step involves yeast and egg whites. Yeast allows your waffle batter to rise as well as develop this deep flavour. The egg whites ensure that the batter is airy. Together they work magic, making your waffles the softest and fluffiest things you can put in your mouth 😉 !
Now you will notice that I use brown butter instead of regular old butter in my waffles. The brown butter imparts a nutty and toffee aroma to the waffles. It is not imperative to make a brown butter, you can certainly use regular melted butter to save time. However, when you bake these puppies in the waffle maker, the aroma of the brown butter is heavenly.
I top my waffles off with a deliciously sweet strawberry compote. Making the compote is the easiest part! Do not worry if your strawberries aren’t sweet. The tartness of the strawberries combined with the sweet sugary taste of maple syrup offers a perfect balance.
And if my obvious love for sugar hasn’t been made obvious enough – I top my waffles off with some chocolate whip cream. See? I really know how to go big when it comes to making breakfast.
Crispy on the outside and fluffy on the inside, these waffles are the perfect addition to your Sunday brunch. Serve them with a strawberry compote and some maple syrup for the perfect breakfast.
In the bowl of your stand mixer, combine the warm water, yeast, and sugar. Set aside for 10 minutes or until the yeast mixture bubbles up.
While the yeast mixture is rising, melt the butter in a saucepan over medium high heat. Once it is fully melted and starts to bubble, continually stir the butter until it develops a nutty aroma and a dark toffee colour. Remove from heat and set aside.
Add the buttermilk and egg yolks to the yeast mixture and stir. Stir in the vanilla, salt, baking soda and cinnamon. Mix in flour one cup at a time, stirring after each cup until just mixed. Pour in the cooled butter and fold.
In a small bowl, whip the egg whites until they form stiff peaks. Using a spatula, fold the egg whites into the waffle batter. Cover and let rise in a warm place for 30 minutes or until doubled in size.
Warm up your waffle maker and cook the batter according to the manufacturer's instruction. You can save these waffles for the next day by placing them in a freezer bag once they have completely cooled down.
To make the strawberry compote, combine all the ingredients together and let it sit in a bowl for at least 30 minutes so that the juices release and the flavour develops.
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