Crisp Waffles in Warm Syrup
A single golden waffle straight off the iron, finished tableside with a generous pour of warm maple syrup running into every pocket.
There is nothing complicated about this one, but the order matters: butter goes on first while the waffle is hottest, then warm syrup follows right before eating. Buttermilk in the batter gives the crumb a slight tang that balances all that sweetness. Pour the syrup slowly and let it fill the ridges instead of running straight off the sides.
Ingredients
Method
Tap a number to mark a step doneWhisk the flour, baking powder, granulated sugar, and kosher salt together in a large mixing bowl until evenly blended.
In another bowl, whisk the buttermilk, eggs, and melted butter until smooth, then pour into the dry ingredients and stir until just combined.
Preheat a standard waffle iron and lightly grease the plates, then ladle in enough batter to cover most of the surface.
Close the lid and cook until the steam slows and the waffle turns deep golden and crisp, about 4 minutes per batch.
Set each finished waffle directly on a plate rather than stacking, so the steam does not soften the crisp edges.
Top each waffle with a pat of butter while it is still hot so it starts to melt into the ridges.
Pour the warm maple syrup over the waffle at the table, letting it run into every pocket before the first bite.
Kitchen note
Warm the syrup in a small saucepan or in the microwave for about 30 seconds before pouring; cold syrup pools on top instead of soaking into the ridges.
