Brown Butter Belgian Waffles with a Choice of Toppings


Makes 10 waffles:
560g plain flour
4g baking soda
4g baking powder
10g icing sugar
25g butter (browned)
3 eggs
400ml buttermilk
100g yoghurt

Chocolate Sauce
300g 54% Chocolate
200ml whipping cream
30g butter

Raspberry Sauce
400g of frozen raspberries
200g caster sugar
1 vanilla pod or 1 teaspoon of vanilla extract.
Juice of ½ lemon, zest of 1 lemon

Salted Caramel Sauce
300g caster sugar
50g butter
10g sea salt
200ml of cream


Sift flour, baking soda, baking powder and icing sugar and add to a large bowl. Make a well in the centre. In a small saucepan add the butter - you want to brown the butter but not burn it. Just before its starts to turn from amber to brown take it off. Be careful as at this point, it’s extremely hot. Allow the butter to cool slightly before proceeding.

In a separate bowl, whisk together the eggs, buttermilk, yoghurt and browned butter. When combined, pour into the well. With a wooden spoon mix everything together.                       

Top Tip - I like to mix it quite fast for about 1 minute by hand and then not at all after. The reason for this is to try and get it as smooth as possible before the baking powder and soda start to rise. If you mix it after this you are liable to knock the air out of mix.

Allow the mix to rest for 30 minutes. Spray a waffle iron with a little oil, or a little oiled kitchen paper will also do. When the waffle iron has come up to temperature add in the mix and cook for approx 2 ½ minutes on both sides. Cool on a wire rack or serve warm with a choice of the toppings below.

For the Chocolate Sauce:

Bring the cream to just before it boils. Put the chocolate in a bowl with butter. When the cream is hot, pour over and stir with a wooden spoon or spatula until smooth. You could use milk chocolate if you wanted to make this recipe more suitable for kids.

For the Raspberry Sauce:

Put all ingredients in a saucepan and bring up to heat, when it boils turn down so its just simmering, simmer for 5 minutes on a low heat. Take off, allow cool fully and then puree in blender and pass through a sieve.

For the Salted Caramel Sauce:

Warning - Be careful making this sauce as when caramelising the sugar it is extremely hot - take care.

For this sauce we make a direct caramel. This means we caramelize the sugar directly in the saucepan on its own first before adding anything else.

Place your saucepan on a cooker ring and heat. When it's hot add 1/3 of the sugar and allow to caramelise gently. When it begins to turn amber then add some more sugar. Note - when the sugar is caramelised, the caramel then caramelises the other sugar you are adding in in stages until all the sugar is caramelised. When it is amber in colour, remove from the heat and carefully add the cream. With a long handled wooden spoon stir the cream into the caramel, butter and vanilla. Allow to cool to room temperature before using.