These waffles are exactly what I want to wake up to on Christmas morning (...I mean, besides presents). They are packed with warming spices and are topped with solidified brown butter. I hope you enjoy this fun spin on a classic as much as we do!
INGREDIENTS:
For the butter:
1 stick butter
1/2 tsp salt (only if butter is unsalted)
For the waffles:
2 large eggs
3 tbsp light brown sugar
6 tbsp olive oil
1 tsp vanilla
1 c milk or milk alternative
1 c AP flour
1 tsp baking powder
1/4 tsp baking soda
3 tsp ground cinnamon
3 tsp ground ginger
1 tsp ground allspice
1/2 tsp ground clove
Cut butter into pieces and add to a cold pan. Bring to medium low heat and melt. When fully melted. Bring heat to medium high until butter is golden and brown bits are at the bottom of the pan. Remove from heat and add salt if butter is unsalted. Transfer melted butter into a container and chill in freezer for 30 minutes until set or in the fridge for about 3 hours.
To a blender, add eggs, sugar, vanilla, oil, and milk together. Blend until well combined. Add dry ingredients. Blend briefly until just combined. Plug in waffle iron and allow the batter to rest until waffle iron is heated. Spray iron with cooking spray, and pour some batter on. Cook until golden brown (about 4 minutes). Remove waffles from iron and cool on a wire cooking rack. Serve with some brown butter on top!
Tips:
Putting this in the blender has pros and cons. Pro: You have less things to clean and you also have a nice vessel from which you can pour your batter. Con: you run the risk of overworking your batter. Thats why you want to blend it until it's just combined. If there's any streaks or dry parts on the side, you can remove the blade and mix that at the end with a spatula or spoon.
I had this with a burbon maple syrup. I feel that the burbon really complements the nuttieness of the brown butter and the spice from the waffles.
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