14254 Buttermilk and Brown Butter Waffles 15 mins, plus waffle cooking time 15 mins 4 (5-ounce) waffles Sun Jan 11 19:37:50 -0800 2009 Sun Jan 11 19:37:50 -0800 2009 Easy American Hack http://www.chow.com/recipes/14254 Mon, 12 Jan 2009 03:37:50 GMT 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.

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  • Melt 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. Remove butter from the pan and let cool to room temperature.
  • Whisk together flour, brown sugar, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Whisk together cooled brown butter, eggs, buttermilk, and vanilla extract in a separate bowl until evenly combined. Pour buttermilk mixture into flour mixture and stir until dry ingredients are just moistened through.
  • Heat 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 waffles are golden brown, about 4 minutes for Belgian style. Serve immediately with maple syrup and a dollop of plain yogurt.
    • ]]>     http://www.chow.com Donna620 45 Breakfast/Brunch 6 tablespoons unsalted butter (1 1/2 sticks)

    ]]>     1 1/2 cups all-purpose flour

    ]]>     1/8 cup packed light brown sugar

    ]]>     1/2 tablespoon baking powder

    ]]>     1 teaspoon kosher salt

    ]]>     3 large eggs

    ]]>     1 3/4 cups well-shaken low-fat buttermilk

    ]]>     1/2 tablespoon vanilla extract

    ]]>     Melted butter or canola oil, for brushing the griddle

    ]]>     Maple syrup, for serving

    ]]>     Plain yogurt, for serving

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