How much butter does it take to make waffles for a family of 8?
If your making delicious brown butter waffles I would say about 3 1/2 sticks.
Which actually turned out to be too much because there were a ton of left overs. I under estimated how filling waffles can be, especially these.
I didn’t take into account that these aren’t the typical skinny waffles that you find in the freezer section of the grocery store. These waffles were as big in size as they were in flavor, with all of their brown butter and wheat flour nuttiness. How can they not be full of nutty flavor when the ingredients include browned butter, brown sugar and whole wheat flour?
With all of those ingredients full of flavor, add in some yeast and they are just heavenly. The batter sits and rises for 1 1/2 hours to let the yeast dance around and develop all of the bubbly yeasty goodness, and lumps in this batter are ok.
You can make the waffles the same day you prepare the batter or you can refrigerate it overnight. The batter will be goopy but do not fret, you are on the right track.
I will now leave you in silence so you can fully take in and enjoy delectable waffle goodness on a plate.
Who am I kidding when have I ever left you in silence…..heck, I have never let myself in silence. You wouldn’t believe how many voices are in my head, and you guessed it, all they talk about is food.
Ok I will be quite now.
But these are so good!
Brown Butter Waffles (adapted from King Arthur via Joy the Baker)
makes 2 big square (four sectioned) waffles, enough for 2 and a half people.
- 1 1/2 cups whole milk
- 7 Tablespoons unsalted butter, melted until browned bits appear
- 3 Tablespoons brown sugar
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 1/2 teaspoons instant yeast
Heat milk until it is hot but not boiling. Place it in a large bowl (you’ll need the room for expansion) and mix in the browned butter, brown sugar, salt and vanilla extract. Stir until the mixture has cooled to lukewarm. Add the eggs, flour, salt and yeast and stir all together. If there are a few lumps, that’s okay.
Cover mixture with plastic wrap and a clean kitchen towel and leave to rise for 1 to 1 1/2 hours. The mixture will begin to bubble.
You can cook the waffles at this point, or place the batter in the refrigerator to rest and develop flavor overnight.
Remove the batter from the fridge about an hour before. Stir the batter and let it come to room temperature. When ready to cook, preheat the waffle iron and spray with nonstick cooking spray. Add 1 1/2 cups of batter (depending on the size of your waffle iron) and cook until golden brown.
Top with butter, syrup, maybe some bananas?
K Moran says
Could have used this for Easter breakfast. They look delicious.
Guess this weekend we are going to have to give it a try!
I love brown butter anything.. ice cream, frosting, on vegetables… now waffles? Great recipe!
Richard Farner says
I really enjoy reading your site–the food always looks great!
And we’re so happy you have PUPPIES!!! Congratulations! Wish we had room for another canine.
Brilliant line: “heck, I have never let myself in silence. You wouldn’t believe how many voices are in my head, and you guessed it, all they talk about is food.”
Holy Moley these look delicious. Like I have to go and try them right now delicious! Excellent work, I say 🙂