I make waffles maybe once for every ten times I make buttermilk pancakes. I think pancakes are easier to throw together than waffles, and if I’m not careful when I’m making my waffles, I usually have a very messy waffle iron to clean up afterward. But my son loves waffles, so once in a while my soft spot gets the best of me and I make a batch. These aren’t fancy, but they are quick and easy to make . . . for waffles. And taking an extra 2 minutes to whip up the Velvet Cream Cheese Spread will help push these closer to special. Especially if you serve them with a fruit syrup. I also made oven baked bacon dredged in brown sugar.
My secret weapons for brushing the grids are a silicone brush and ghee. You don’t even have to melt the ghee. Just put a spoonful in a little cup, dab the brush in it, and it melts as you apply it to the grids and it has a fairly high smoke point.
Easy Brown Sugar Waffles
4 Tbsp. unsalted butter
2 cups all-purpose flour
2 tsp. double-acting baking powder
1 tsp. baking soda
pinch of salt
3 Tbsp. brown sugar
2 cups buttermilk, at room temperature
Preheat the waffle iron and preheat your oven to 200F (if you’re going to hold the finished waffles before serving).
Melt the butter and set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In another bowl, whisk the eggs and butter together to emulsify. Whisk the buttermilk into the egg and butter mixture. Pour the liquid ingredients over the dry ingredients and mix with a whisk, only until just combined. The batter will still be lumpy.
Lightly brush the grids with ghee or spray with nonstick cooking spray. Repeat after each waffle.
Spoon out the batter, according to your waffler’s directions, onto the hot iron. Smooth the batter with the back of the spoon almost to the edge. Close the lid and bake until brown and crisp. Serve them immediately, or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the waffles.
Velvet Cream Cheese Spread
Adapted from “Waffles From Morning to Midnight” by Dorie Greenspan
3 ounces cream cheese, softened
2 Tbsp. heavy cream
1 1/2 tsp. ground cinnamon
1 tsp. powdered sugar (or more to taste)
Beat together all the ingredients with a whisk or hand-held mixer. Cover and refrigerate until needed, up to 5 days. Use in place of butter on your waffles.