Though I often just think of waffles as a blank canvas, and slop on the whipped cream and maple syrup, simplicity is the way to go with these brown butter and almond milk waffles. This waffle is so perfect served with just a sprinkle of powdered sugar, a handful of raspberries, and a touch of butter and syrup. The richness of the brown butter, and the nutty taste of the almond milk are the star features of this waffle.
Browned butter is also known as beurre noisette in French, which translates into “hazelnut butter”. Brown butter is a wonderful way to add depth of flavor into any dish that you are cooking or baking. As the butter browns, it starts to take on the flavor and aroma of toasted nuts. Pairing this “hazelnut butter” with the nutty taste of almond milk creates a waffle that carries itself on its own.
Be careful when you are browning the butter so not to burn it. I prefer to use a saucepan that has a light-colored interior so I can see the color of the butter as it browns. For me that means my Le Creuset light enamel coated fry pan. But you can also try a stainless steel skillet or saucepan. Using a dark-colored nonstick pan makes it difficult to judge the color as the butter browns, so you’ll have to be extra careful. Stir frequently, and watch the time. It should take no more than 8 minutes on medium to medium-high heat.
Typically when I make waffles (especially on my lazy Sunday mornings), I just beat the eggs together and chuck all the ingredients into one bowl. You might do that too, and you’ll agree with me that you can make waffles without separating the egg whites, beating them into soft peaks, then folding them into the waffle batter at the last step.
But here, this recipe is for fantastically simple brown butter almond waffles that shine standing alone. You’ll really want to take that extra step to beat the egg whites separately into soft peaks before folding it back into the waffle batter. It aerates the batter, and creates a waffle that is so lofty on the inside and perfectly crispy on the outside.
With the rich brown butter, nutty almond milk, light and fluffy inside and perfectly crisp exterior, you’ll want to use just a touch of maple syrup and keep the toppings simple!
- 4 tablespoons (115g) butter
- 2 cups (470ml) almond milk
- 2 eggs, separated
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups (270g) all-purpose flour
- 4 teaspoon baking powder
- ¼ teaspoon salt
- In a small saucepan over medium to medium-hight heat, melt the butter and cook, stirring often, until the butter becomes a light brown color, 5-8 minutes. Stir the butter often so it does not stick to the bottom of the pan and burn. Pour into a small bowl and let cool.
- In a medium bowl, beat together the almond milk, egg yolks, honey and vanilla. Mix in the brown butter.
- In a separate medium bowl, mix together the dry ingredients. Slowly pour in the almond milk mixture, and mix well.
- In a separate bowl, beat the egg whites using a hand mixer on low speed until soft peaks form.
- Carefully fold the egg whites into the batter.
- Heat waffle iron until very hot. Coat waffle iron with nonstick spray and carefully pour or spoon (I use a ½ cup measuring spoon) batter onto the waffle iron, quickly spreading it to cover the surface. The amount of batter you need will depend on your machine.
- Cook waffles until golden brown and cooked through. See notes below on how to determine when a waffle is done.