Brown Butter Waffles

When the quarantine thing became, well, a thing, I never thought it would last this long. My last day of work was March 15th and I remember saying to my coworkers, “I bet everything will shut down for maybe a week - two tops - so they can figure everything out and then we’ll open back up again'“ HA. It’s been over a month and a half now.

The great thing is that BC has flattened our curve and they’re talking about lifting some of the restrictions soon! Which is great timing because I have two elopements to photograph in the coming weeks (one was supposed to be a wedding with family from overseas) and I’d hate to have to stay 2 m apart and not get any close-ups!

Completely unrelated to all that, I’m not a fan of sweet breakfasts. Actually, I’m not a fan of breakfast in general.

I know, I know, it’s sacrilegious to say that. People gasp and exclaim, “What?!” when I tell them. But it just isn’t my thing. I don’t like eating right when I get up, I’m not into eggs and bacon unless it’s maybe a loaded breakfast burrito, and lunch/dinner foods are so much tastier.

But, I absolutely love maple syrup. Like, so much. I will make waffles and pancakes just so I can eat a truly gross amount of maple syrup first thing in the morning. They’re really just a vehicle for the maple syrup. Add some whipped cream and chocolate shavings and this really is more dessert than it is breakfast. But hey, when you’ve been at home for this long, normal people rules just don’t apply anymore.

Brown Butter Waffles
Makes about 6-7 waffles

200 g all-purpose flour
2 g salt
3 g baking powder
2 g baking soda
55 g greek yogurt or sour cream
180 g whole milk
70 g unsalted butter

1 egg, separated
50 g granulated sugar

Place a tray in the oven and preheat to 200 F and turn on your waffle iron.

Combine the dry ingredients and stir to combine.

Place the butter in a saucepan over medium heat and cook until browned. Remove from heat and transfer to a new bowl/container. Let cool slightly.

Combine the greek yogurt/ sour cream, milk, and the yolk from the egg.

In a bowl, whip the egg white until frothy, then slowly stream in the sugar while whipping. Continue until medium peaks form and the mixture is glossy.

Add the milk mixture to the flour mixture and stir to combine. Fold in the brown butter. Fold in the meringue in two additions.

Cook the waffles according to the waffle makers instructions. The waffles are best eaten right away, but you can place the cooked waffles in the tray in the oven until you’ve finished making them all.