Waffles with Brown Sugar Butter Syrup. Soft, fluffy waffles drizzled generously in a rich brown sugar butter syrup. Perfect for a special brunch.
These Waffles with a Brown Sugar Butter Sauce are our weekend treat. The waffles are crisp on the outside and fluffy on the inside. And the brown sugar butter sauce is good enough to eat with a spoon!
I first published these Waffles with Brown Sugar Butter Sauce back in August 2015. But they are such a loved recipe that we eat them at least once a month! So I have boosted the recipe back to the top of my blog, so you can love it too.
I love Saturday morning, the boys get up and play, I can wake up slowly, get them some fruit, make a coffee and then sit in bed catching up on my favourite blogs or like I did this morning, spend an hour on pinterest trying to find the perfect look for our new house. (If you want to see the progress of Rickety Cottage mark II, then check out my Instagram feed)
Then when everyone is fully awake, we can have a leisurely breakfast. This is usually something sweet as the boys have eggs most school day mornings. (I have got scrambled eggs on toast down to 4 minutes). Think pancakes, waffles and cinnamon buns. Today I promised the boys waffles, soft fluffy waffles.
These waffles are soft inside and crispy on the outside. When you first cook them, you will think they are too soft, but as they rest they firm up leaving you with the perfect crispy and fluffy waffle. Then you can drizzle them with brown sugar butter syrup. Yes you heard correctly. Brown sugar butter syrup. This syrup tastes amazing. The name says it all, the rich molasses taste of brown sugar melded with the creamy buttery taste of butter 😉 It is the perfect match for waffles, but if you don’t have a waffle machine then you could use the brown sugar butter syrup on pancakes. It is wonderful poured over my Pancake Bites. They look like cupcakes and taste like pancakes. And what is more they are cooked in the oven.
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- 55 g dark brown sugar
- 30 ml milk
- 1 tbsp water
- 20 g salted butter
- 120 g butter
- 300 ml full fat milk
- 100 ml water
- 2 eggs
- 230 g plain flour
- 100 g sugar
- 1 tsp baking powder
- 1/4 tsp salt
- Place the brown sugar, milk, water and butter into a small pan.
- Place over a low heat and allow the butter and sugar to melt.
- Let the syrup bubble for 5 minutes until thick and gloss. Turn the heat off, but leave in the pan. Set aside.
- Put the butter in the microwave for 20-30 seconds until just melted.
- Measure the milk and water out into a jug.
- Separate the eggs. Add the yolks to the milk and place the egg whites into a large mixing bowl or you stand mixer bowl.
- Beat the egg whites until they form stiff peaks. Set aside.
- Combine the flour, sugar, baking powder and salt into a bowl. Stir to combine.
- Pour the milk mixture over the flour, add the melted butter and mix well.
- Once everything is well combined gently fold the egg whites into the mixture.
- Pre-heat your waffle machine. (see notes)
- Use a 1/2 cup measure to scoop your batter into each section of the waffle machine.
- Cook for 3 minutes until golden.
- Remove from the machine and place in the oven to keep warm whilst you finish the cooking.
I have a Kenwood waffle machine. It doesn't have a variable temperature, just on or off. As all machines are different the cooking time will vary by brand. I would suggest starting with a medium heat and checking the pancakes after 2 minutes.