Homemade Browned Butter Blueberry Waffles.
Serves 6
30 mins total
These waffles are soft and melty on the inside, but still slightly crispy on the outside, and each bite is dotted with warm blueberries and a hit of nutty cinnamon flavor.
0 servings
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Preheat an oven to 200°F and have ready a rimmed baking sheet. This will be for keeping the waffle warm.
Preheat a waffle iron.
Melt butter in a medium saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
Add the milk, egg yolks and vanilla to the butter, and whisk until combined.
Sift flour, sugar, baking powder, and salt together in a large bowl.
Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ⅓ cup of batter into each waffle section. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
Repeat with remaining batter and serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best when eaten within the first couple weeks.
