Buttermilk & Brown Butter Waffles

This waffle recipe gets a deep and delicious flavour from first browning the butter. The recipe is from chow.com. I think it might work for pancakes too. TIP: To make these even fluffier, separate the yolks and whites. Put the yolks in as normal. When all other ingredients are combined, beat the whites until fluffy and fold into the batter.

• Ready In: 25 mins
• Yields: 8 large (5-ounce) waffles

Ingredients

• 12  tablespoons unsalted butter (1 1/2 sticks)
• 3  cups all-purpose flour
• 1⁄4 cup  packed light brown sugar
• 1  tablespoon baking powder
• 2  teaspoons kosher salt or 1  teaspoon table salt
• 6  large eggs
• 3 1⁄2 cups  well-shaken low-fat buttermilk
• 1  tablespoon vanilla extract
•  melted butter or  canola oil, for brushing the griddle
•  maple syrup, for serving
•  plain yogurt, for serving

Directions

1. Melt butter in a medium frying pan over medium-low heat and cook until it browns and emits a toasted smell (the butter should be golden brown but not burnt), about 5 minutes. Remove butter from the pan and let cool to room temperature.
2. Whisk together flour, brown sugar, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Whisk together cooled brown butter, eggs, buttermilk, and vanilla extract in a separate bowl until evenly combined. Pour buttermilk mixture into flour mixture and stir until dry ingredients are just moistened through.
3. Heat the waffle iron to medium according to the manufacturer’s instructions. Once heated, brush the iron with butter or oil, fill it with batter, close the lid, and cook until waffles are golden brown, about 4 minutes for Belgian style. Serve immediately with maple syrup and a dollop of plain yogurt.