I’m currently high in the sky on my way back to Los Angeles. I just spent the last few days in Madison, Wisconsin (I loved it there—more to come!). But it’s the weekend time so it’s time to start thinking of what we’re gonna do tomorrow and Sunday morning. And I will personally vouch for these guys.
I put this recipe in The Cozy Coloring Cookbook a few years ago (I can’t believe it came out two whole years ago) and realized I have never ever shared it! This recipe was developed by Billy, while I was developing another recipe. Sometimes we work that way. I’ll give him an idea, a jumping off platform, he’ll do the research and begin. And then I’ll work on something else and by the end of our trials we usually have things for the other person to try. And then we tweak and adjust from there.
These were inspired by the waffles at Dinette in Los Angeles. Maybe the best waffle I’ve ever had. It’s super crispy and hella sweet (not my favorite aspect of them) and then they’re topped with sea salt and some maple syrup. THEY ARE SO GOOD. We headed down the street from where I used to live to eat them together.
We found that the fastest and quickest way to crispy waffle world was separating the egg yolks from the egg whites and whipping the egg whites with some sugar. Basically creating a loose meringue. And then folding that into the batter. When they come out of the waffle iron, they’re not that crispy, but give them 30 seconds and BOOM! So much crispness.
The only thing with these is that they must, and I mean MUST be eaten warm. If they cool down they’ll get soft. If you transfer them right to the oven to stay warm, they’ll be ok. But honestly, they taste best eaten straight from the waffle maker onto the plate.
I made some salted honey butter because honey butter is my favorite memory from playing high school tennis. I hated playing tennis (and I played for a solid 15 years) but loved the snacks lol. A mom would always bring a bag of bagels and salted honey butter to practice and I’ve never forgotten that butter.
So, now I try and put it on everything…including these waffles.
- 1/2 cup unsalted butter, at room temperature
- 2 teaspoons good-quality honey
- Pinch of flaky sea salt
- 1 peach, sliced, as garnish
- Pure maple syrup, as garnish
- 1 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk, shaken
- 2 large egg yolk (egg white reserved)
- 12 tbls unsalted butter, melted and cooled
- 2 teaspoon vanilla extract
- 2 large egg white
- 6 tablespoons white sugar
- To a small bowl, add the softened butter, honey and salt. Mash it together until smooth and combined. Give it a taste and add more salt, if you like. Set aside.
- Preheat the oven to 200 degrees. Place a cooling rack on top of a baking sheet and place it in the oven. In a large bowl, whisk together the dry ingredients.
- In a large measuring cup, whisk the wet ingredients together. Pour the wet mixture into the dry ingredients and mix until just combined. Set aside.
- In another bowl, using a hand-mixer, beat the egg whites until foamy. Add the sugar and continue beating until stiff, glossy peaks form. Fold the egg whites into the batter until just combined.
- Every waffle iron is different so you may have to sacrifice a waffle or two to get the hang of it.
- Cook the batter according to your waffle iron’s instructions. Mine cooked in about 3 minutes.
- Transfer the waffles to a plate to be eaten immediately, or place in the preheated oven to keep warm while you make the remaining waffles.
- Top waffles with a dollop of honey butter, a few sliced peaches or other fruit and serve with maple syrup.