Have you ever tried Brown Butter Waffles? What? You haven’t! Then you definitely need to. Browning the butter before adding to the waffle batter, gives them a slightly nutty flavor, which enhances the sweetness of the pure maple syrup. They are really good; trust us. They are great for breakfast or brunch, and even dinner. Yes, dinner!
It has been a long time since I have had time to participate in the CLICK Event. The challenge this month is stacks and I knew I had the perfect stack to share! This is a really fun photography event …if you love food and taking picture run on over and check it out!
I had intentions of making an actual “dinner” tonight; but with packing, for the weekend as well as packing the house up, I did not even have time to dial take out, let alone head to the grocery store. I had to wing it with the waffle recipe as I packed all the cookbooks; but, I have to say, they came out GREAT! Crispy on the outside and moist on the inside.
Brown Butter Waffles
* serves 4 – 6 (depending on how hungry)
2 cups self rising flour
pinch of salt
1 3/4 cup milk
2 eggs, separated
3 tablespoons butter
Melt butter over low heat and gently brown.
Beat egg whites until stiff.
Mix the milk with egg yolks until blended. Add milk/egg mixture to flour and salt, stir until mixed but not over mixed.
Stir in butter.
Gently fold in egg whites.
Cook waffles according to your waffle irons instructions.