Did you know that waffle and pancake batter actually improves with a little rest time in the refrigerator? Make your batter the evening before, and serve up a hot breakfast in the morning.
And who said waffles have to be fatty, decadent, once-in-awhile treats? Move them into your regular lineup by taking down the butter that most recipes typically load in. Boost flavor, fiber, and nutrients by trying out different flours, like buckwheat.
Browned-Butter Buckwheat Waffles
inspired by my friend, Alison Bailey Vercruysse, founder of 18Rabbits
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Amy’s Kitchen Coach Tips
- Got buttermilk? It will make a delicious waffle, you just need to adjust the leavening because of buttermilk’s acidity. Swap buttermilk for milk, use 1/2 teaspoon baking soda, and omit the baking powder.
- To brown butter: place tablespoon-sized pieces of butter in small pan over moderate heat. Bring to boil and let bubble. Butter will melt then foam as the milk solids separate from the butterfat. Cook until a chestnut brown then remove from heat.
