Description
Stay in for Mother’s Day brunch and make these rich, golden waffles. Keep the toppings simple with yogurt, preserves, and maple syrup. Mom’s get heart-shaped waffles, it’s the rule.
Ingredients
Scale
- 5 tbsp. unsalted butter
- 1 1/2 c. whole milk
- 1 1/2 c. unbleached all-purpose flour
- 2 tbsp. pure cane sugar
- 1 tbsp. cornmeal
- 2 tsp. aluminum-free baking powder
- 1/2 tsp. kosher salt
- 1 large egg + egg yolk
- 1/2 tsp. pure vanilla extract
- Garnish
- plain whole milk yogurt
- Bonne Maman apricot preserves
- fresh berries
- maple syrup, warmed through
Instructions
- Into a small saucepan, melt butter. Add milk and stir to combine. If butter and milk separate, heat a bit longer until evenly incorporated. Remove from heat.
- Into a medium mixing bowl, add flour, sugar, cornmeal, baking powder, and kosher salt. Whisk to combine.
- Begin heating waffle iron on medium-high. Place a cooling rack on a baking sheet and set aside.
- Into the milk mixture, whisk in eggs and vanilla until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined. Over-stirring will create a dense batter. Batter will be lumpy.
- Once waffle iron is ready, add batter to griddle. Amount will vary based on waffle iron. To achieve heart waffles, use a spring release scoop. Fill scoop with batter. Starting in the top left side quadrant of the griddle, release the batter in a downward motion towards the lower center of the griddle, tapering off just before reaching the edge. Repeat on the other side. This will take a little practice. Think skinny hearts as you’re pouring. It will expand as it cooks.
- Place cooked waffles on prepared baking sheet. This will help them to hold their crisp exterior. Serve immediately or place a in warmed oven (250°F degrees) to re-crisp.
- Top waffles with yogurt, Bonne Maman preserves, berries, and maple syrup.
