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See 5 recipes Download free cookbookBrown Butter Cardamom Waffles with Blueberry Compote
Prep Time:15 minCook Time:25 minTotal Time:40 minServings:4Difficulty:Easy
Browning the butter gives these waffles a toasted, nutty aroma without making the batter complicated. Ground cardamom adds a gentle citrusy warmth that suits both the berries and the lemon cream.
A small amount of cornstarch keeps the exterior crisp while the inside stays tender. Letting the batter rest for five minutes hydrates the flour and gives the baking powder time to begin working.
The blueberry topping cooks in one saucepan and remains pleasantly loose, with some berries left whole. It can simmer while the waffle iron heats, so the entire breakfast is ready in about forty minutes.
Serve each waffle as soon as practical, or hold cooked waffles directly on a wire rack in a low oven. Avoid stacking them, since trapped steam softens the crisp ridges.
Nutrition (per serving)
Calories:568 kcal
Protein:14 g
Carbs:75 g
Fat:24 g
Directions
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1
Melt the butter in a small light-colored saucepan over medium heat. Cook, swirling often, until it foams and the milk solids turn amber and smell nutty, 3 to 5 minutes. Pour into a bowl and cool slightly.
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2
Combine the blueberries, half of the sugar, 1 tablespoon lemon juice, and the water in the same saucepan. Simmer over medium heat for 5 minutes. Stir 1 tablespoon cornstarch with 1 tablespoon cold water, add it to the berries, and simmer until glossy and lightly thickened, about 1 minute.
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3
Finely grate 1 teaspoon lemon zest into a small bowl. Stir in the Greek yogurt and honey until smooth, then refrigerate the lemon yogurt cream while you make the waffles.
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4
Heat the waffle iron according to its instructions. In a large bowl, whisk the flour, baking powder, cardamom, salt, remaining sugar, and remaining cornstarch until evenly combined.
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5
In a second bowl, whisk the eggs, milk, vanilla, and browned butter. Pour the wet mixture into the dry ingredients and fold just until no dry flour remains; a few small lumps are fine. Rest the batter for 5 minutes.
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6
Lightly grease the hot waffle iron if needed. Add the amount of batter recommended for the iron and cook until deep golden and crisp, 3 to 5 minutes. Repeat with the remaining batter, then serve with warm blueberry compote and lemon yogurt cream.
Ingredients
- Unsalted Butter:6 tbsp
- Fresh or Frozen Blueberries:2 cups
- Granulated Sugar:1/3 cup
- Lemon:1 whole
- Cornstarch:2 tbsp
- Water:2 tbsp
- Plain Greek Yogurt:3/4 cup
- Honey:1 tbsp
- All-Purpose Flour:1 3/4 cups
- Baking Powder:2 tsp
- Ground Cardamom:1 tsp
- Fine Salt:1/2 tsp
- Large Eggs:2 whole
- Whole Milk:1 1/2 cups
- Vanilla Extract:1 tsp
Tips & Notes
- Keep finished waffles in a 225°F oven on a wire rack while the remaining batches cook.
- Frozen blueberries can go straight into the saucepan without thawing; allow an extra minute for them to begin simmering.
- Stop mixing as soon as the flour disappears to keep the waffles tender.
