- In a small bowl mix the yeast with the warm water and brown sugar. Let it sit. Then in a large bowl, whisk together flour, baking powder and salt.
- In another medium sized bowl, beat the egg, milk and cooled browned butter together.
- Whisk in yeast, water and sugar mixture.
- In the large bowl holding the flour, powder and salt, make a little well and slowly whisk in your wet ingredients. Whisk until completely combined.
- Cover bowl with plastic wrap and let it sit at room temperature and rise for 5-8 hours. Make sure your bowl is big enough for the rise time. This is a great waffle batter to make the night before you want to have waffles.
- Batter should have grown slightly and appear to be bubbly. Mix it together again the morning of your waffle making to ensure it’s all incorporated.
- Heat your waffle maker, and when hot, brush with melted butter and pour in a little batter.
- Cook waffles until golden brown.
- Serve with brown butter cream and a drizzle of maple syrup.
Note: If you have waffles to spare, wrap each cooled waffle individually in plastic wrap and store in an air-tight container in the fridge and then toast them to reheat and serve.
For Brown Butter Cream:
- In a heavy bottomed saucepan melt Kerrygold Unsalted Butter over medium low heat until it starts to brown. It takes about 5-10 minutes depending one the the temperature of your butter, your pan and your heat. Swirl the butter around a little bit as it starts to melt. The butter should reach a nice toasty almond color but no darker.
- When the butter is browned, immediately turn off the heat and scrape the speckles up using a soft spatula and pour into a separate bowl. Set aside to cool overnight or until it solidifies. You can try to speed up the process by putting it in the fridge too.
- Whip cooled and solidified brown butter on medium speed in an electric mixer until slightly fluffy. About 2 minutes.
- Add salt, maple syrup and then slowly add the cream. Cream should be cold, but keep in mind that the mixture may look a little curdled at first. The goal here is to create a mix between whipped butter and whipped cream – it takes a few minutes to come together.
- Scrape down the sides and whip again until the mixture is smooth and doesn’t look curdled at all.
Recipe by Robyn Holland (@sweetish.co)