Browned Butter Buttermilk Waffles

Instructions

1. Melt the butter in a small saucepan over medium-low heat. Once it melts, reduce the heat to low and cook, swirling the pan frequently, until the milk solids turn golden brown and the butter smells nutty, 2-3 minutes. Set aside to cool.
2. Whisk the all-purpose flour, pastry flour, cornstarch, baking soda, and baking powder in a large mixing bowl until combined.
3. Separate the egg yolks from the whites, placing the yolks in a medium mixing bowl and the whites in a separate mixing bowl.
4. Add the salt, sugar, and buttermilk to the bowl with the egg yolks and whisk until the salt and sugar have dissolved and the mixture is smooth.
5. Drizzle the browned butter into the bowl of dry ingredients and work it in with a silicone spatula at first, then switch to your hands to evenly coat all the flour with butter, much like making biscuits or pie dough. Pour in the buttermilk mixture and whisk just enough to combine without overmixing.
6. Whip the egg whites with an electric hand mixer or a whisk until medium-stiff peaks form. Fold in a third of the whites until they’ve almost disappeared into the batter. Repeat with the rest of the whites in two more additions until you have a light, airy batter. Rest for 5 minutes.
7. Meanwhile, heat your waffle iron per the manufacturer’s instructions on the medium-high setting. If you don’t trust the iron’s surface, lightly coat it with nonstick spray before adding batter.
8. Ladle or scoop 4 ounces (½ cup) of batter onto the grates. Close the lid and cook until golden brown, about 3 minutes.

Notes

• Rest the batter the full 5 minutes before cooking - it lets the starches hydrate and the whipped egg whites settle into the batter for a lighter waffle.
• Keep finished waffles on a wire rack in a low oven while you cook the rest so they stay crisp instead of steaming.
• Nutrition is a rough estimate - verify and adjust.