Maple Brown Butter Dessert Waffles

Yeah...they're as good as they sound :)

I got this recipe from my new Everyday Food magazine and was eager to try it. I absolutely LOVE brown butter, so when I found out that it was featured in this month's issue, I was so excited to see the different ways it had been used.

I made these for dessert the other night and they were delicious! They are extremely sweet, so it's hard to eat a lot of this dessert--which is probably a good thing because they aren't the healthiest of desserts :)

Try it and let me know what you think!

Ingredients:
-1 3/4 cups all-purpose flour
-1/4 c. granulated sugar
-1 1/2 tsp. baking powder
-1/2 tsp. fine salt
-3/4 c. unsalted butter
-2 large eggs
-1 3/4 c. buttermilk, room temp.
-1/3 c. pure maple syrup
-1 c. confectioners' sugar
-nonstick cooking spray
-1/2 c. pecans, toasted and coarsely chopped (i didn't have the pecans, but really wish i did!)

1. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a microwave-safe bowl, microwave 6 Tbsp. butter until melted, about 30 seconds. Add eggs and buttermilk; whisk to combine. Add buttermilk mixture to flour mixture and whisk until batter is almost smooth; set aside.


2. In a small bowl, whisk together maple syrup and confectioners' sugar until smooth. In a small saucepan, heat 6 Tbsp. butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8-10 minutes. Immediately pour into maple mixture and whisk until mixture forms a ribbon when you lift the whisk. Cover with plastic wrap and set aside.


3. Heat a waffle iron according to instructions. Lightly coat with cooking spray. Pour 1 1/3 c. batter onto iron and close; cook until waffle is golden and crisp, about 8 minutes. Transfer to a wire rack set in a rimmed baking sheet. Repeat with remaining batter.


4. Pour maple glaze onto a dinner plate. Dip one side of each waffle into glaze. To serve, cut each waffle in half and sprinkle with pecans.

**Be sure to get your waffle as crisp as you can--it makes for a much better texture!**