Tuesday, October 12, 2010

Malted Brown Butter Waffles

I'm not a pancake person, but I do love waffles. Mostly I eat them for dinner when I don't know what else to have. I can really eat breakfast for any meal of the day.

I searched for the right waffle recipe for a long time. I finally found one that was almost perfect, it just needed a little tweaking. The Brown Butter Waffles from The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own by Karen DeMasco is quite good, but it's overly sweet. Actually, I regret that I have to say that nearly everything I've made from that book is far too sweet. However, with some adjustments, these waffles are great.

I reduced the sugar, swapped half the flour for whole wheat and added some barley malt syrup for a nice malted flavor. Sometimes I throw in a few tablespoons of flaxseeds and/or oats just to make them a little healthier. You can also omit the sugar completely if you want, but I do like just a hint of sweet actually in the waffle itself.

I confess, it's a bit of a production between browning the butter and whipping up the egg whites, but I'll do a little extra when I'm having breakfast for dinner.


Malted Brown Butter Waffles

6 Tbsp butter, cut into pieces
1/2 C whole wheat pastry flour or white whole wheat flour
1/2 C all purpose flour
2 Tbsp turbinado or light brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 C buttermilk
2 large eggs, separated
1 1/2 Tbsp barley malt syrup

1. In a small saucepan, melt the butter over medium-high heat, approximately 5 minutes until the butter is brown and has a nutty fragrance.

2. Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl together.

3.  In a separate bowl combine the barley malt syrup, buttermilk and egg yolk and add to the dry ingredients, stirring until just combined.

4. Add the brown butter and stir until fully incorporated.

5. Beat the egg whites to soft peaks

6. Gently fold the egg whites into the rest of the batter.

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