We serve with fresh fruit, Funk's Grove Maple Syrup, and, of course, more butter.
We use our favorite white whole wheat flour from Montana. We'll share that with you soon. Cause you have to get some. You will never use processed flour again.
Yeasted Brown-Butter Waffles
Once you make the batter, all you need to do the next morning is plug in the waffle iron.
- ¾ cup (1½ sticks) unsalted butter plus more for serving
- 2 cups warm whole milk ( after we transfer the browned butter to a small bowl, we pour milk and buttermilk into the same warm saucepan to gently warm the milks. Turn off the heat and place saucepan on burner to warm, but not cook)
- ½ cup buttermilk
- 2 tablespoons sugar
- 1 ¼-oz. envelope active dry yeast (about 2¼ tsp., we use Platinum yeast)
- 1¼ teaspoons kosher salt
- 2 cups all-purpose flour
- 2 large eggs
- ¼ teaspoon baking soda
- Nonstick vegetable oil spray
Whisk milk, buttermilk, sugar, yeast, and salt in a large bowl. Whisk in flour and brown butter; cover with plastic wrap and let batter sit at room temperature at least 8 hours and up to 12 hours.
Heat waffle iron until very hot. Whisk eggs and baking soda into batter. Coat waffle iron with nonstick spray and pour batter onto waffle iron, spreading it to cover surface (amount of batter needed will vary according to machine). Cook waffles until golden brown and cooked through.
Serve immediately with Funk's Grove Maple Syrup and more butter.