Buttermilk Brown Sugar Waffles
Inspired by techniques from NYT Cooking.
Classic buttermilk waffles sweetened lightly with brown sugar for a deep, caramel-edged flavour.
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Method
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Equipment
- waffle iron
- large bowl
- medium bowl
- whisk
- ladle
- wire rack set in a rimmed baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 564 kcal |
| Protein | 12.6 g |
| Carbohydrate | 67.5 g |
| of which sugars | 23.6 g |
| of which free sugars | 18.2 g |
| Fat | 27.4 g |
| of which saturates | 16.4 g |
| Fibre | 1.5 g |
| Salt | 3.28 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 2 large eggs
- 420 ml buttermilk
- 115 g unsalted butter, melted and cooled
- 220 g plain flour
- 24 g light brown sugar about 2 tbsp
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 6 g fine sea salt or table salt about 1 tsp
For cooking
- 5 g butter or oil spray, for the iron about 1 tsp
To serve
- 60 ml maple syrup, to serve
- 1
Whisk wet. Whisk 2 eggs, 420 ml buttermilk and 113 g cooled melted butter together in a large bowl.
- 2
Mix dry. Stir 220 g plain flour, 2 tbsp light brown sugar, 2 tsp baking powder, 1 tsp bicarbonate of soda and 1 tsp fine salt in a second bowl.
- 3
Combine. Add the dry mix to the egg mixture and whisk only until smooth, then let the batter rest a few minutes.
- 4
Warm. Heat the waffle iron and butter or spray it lightly, even if it is non-stick.
- 5
Cook. Ladle about 60 ml batter into a 20 cm round iron, or more for a larger one, and cook until light golden brown.
- 6
Serve. Serve at once with 60 ml maple syrup.
Storage
This batter is meant to be cooked and served straight away for the best texture, so avoid leaving waffles to sit before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
