Brown Butter Cornmeal & Buckwheat Waffles with Strawberry-Ginger Maple Syrup

Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4

No bland and boring waffles here! Award-winning chef and cookbook author Bobby Flay has transformed this brunch staple into a healthier version full of texture and flavor. The batter includes cornmeal and buckwheat flour for heartiness along with buttermilk for tang, while brown butter lends a nutty note. To top the waffles, he simmers fresh strawberries with spicy-sweet crystallized ginger, then stirs in maple syrup. Thick Greek yogurt and lemon zest pack a punch and deliver a wonderful richness.

Ingredients:

For the strawberry-ginger maple syrup:

  • 1 lb. (500 g) strawberries, hulled and diced
  • 2 Tbs. crystallized ginger, finely chopped
  • 1/4 cup (2 fl. oz./60 ml) water
  • Fine salt
  • 1/2 cup (5 1/2 oz./170 g) pure maple syrup


For the buttermilk waffles:

  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, plus more for cooking
  • 1 cup (4 1/4 oz./120 g) all-purpose flour
  • 3/4 cup (3 3/4 oz./105 g) fine cornmeal
  • 1/4 cup (1 oz./30 g) buckwheat flour
  • 2 Tbs. pure cane sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. fine salt
  • 4 eggs, separated
  • 1 cup (8 fl. oz./250 ml) buttermilk
  • 1 cup (8 fl. oz./250 ml) whole milk
  • 1 Tbs. vanilla extract
  • Greek yogurt for serving (optional)
  • Lemon zest for serving (optional)

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Directions:

To make the syrup, in a large saucepan over medium heat, combine half of the strawberries, the crystallized ginger, water and a pinch of salt. Cook, stirring occasionally, until the berries start to soften and break down and the liquid is almost completely evaporated, about 5 minutes.

Using a potato masher, crush the strawberries until pulpy and jam-like in consistency. Add the remaining strawberries and the maple syrup and cook over medium heat, stirring occasionally, until heated through, about 2 minutes. Remove from the heat and cover to keep warm.

To make the waffles, preheat an oven to 250°F (120°C). Place a wire rack on a baking sheet and put in the oven.

In a small saucepan over medium heat, melt the butter, then continue cooking until the butter turns golden brown. Transfer to a small bowl and let cool.

In a large bowl, whisk together the all-purpose flour, cornmeal, buckwheat flour, sugar, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk the egg yolks until smooth. Add the buttermilk, whole milk and vanilla and whisk to combine; set aside.

In another medium bowl, whisk the egg whites until soft peaks form; set aside.

Add the egg yolk mixture to the flour mixture, then add the cooled browned butter and whisk just until the batter comes together, being careful not to overmix. Gently fold the egg whites into the batter just until combined.

Preheat a waffle maker according to the manufacturer’s instructions; brush with butter. Working in batches, ladle in about 1/2 cup (4 fl. oz./125 ml) batter for each waffle. Close the lid and cook until the waffles are crisp and golden brown. Transfer to the rack-lined baking sheet in the oven to keep warm while you cook the remaining waffles, brushing the waffle maker with more butter as needed.

Serve the waffles topped with the strawberry-ginger maple syrup, Greek yogurt and lemon zest, if desired. Serves 4.

Courtesy of Bobby Flay, Chef, Author and Television Host

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