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.