Waffles with Cinnamon Honey Butter
Summer in Sonoma County is the perfect time to host a brunch for your family and friends. This week we’ve rounded up some of our Brunch favorites to help get you inspired, as well as all of the staples you need to host the perfect Brunch including Coombs Dark Robust Maple Syrup and Stonewall Kitchen Farmhouse Pancake & Waffle Mix*. This twist on a classic brunch favorite is a must on your table!
- Serves: 2-3 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Ingredients
- Cinnamon Honey Butter:
- 1 cup butter at room temperature
- 1 tablespoon cinnamon
- 1/8 teaspoon nutmeg
- ¼ cup honey
- Waffles:
- 1 large egg
- ½ cup + 2 tablespoons water
- 1 cup Stonewall Kitchen Farmhouse Pancake & Waffle Mix
- 2 tablespoons butter, melted
- Coombs Dark Robust Maple Syrup
- Berries for topping, optional
Instructions
Make compound butter: Combine butter ingredients in a bowl and mix well until smooth and combined. On a large piece of plastic wrap or parchment paper scrape all the butter into the middle of the wrap or paper with a spatula. Spread the butter out on the wrap into a log shape. Take the long side of the wrap and put it over the log and use it to shape the butter into a round log. Then wrap it up, twist the sides and place in the fridge to harden. When you are ready to serve the butter, take it out of the fridge 15 minutes before so it has a chance to soften slightly.
Make the waffles: Heat waffle iron according to the manufacturer’s directions. Whisk egg and water together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray waffle iron with nonstick cooking spray and pour on batter. Cook until golden brown and remove.
Assemble waffles: Place desired number of waffles on a plate. Top with a slice or two of cinnamon honey butter. Drizzle with warmed maple syrup and top with fresh berries, if using.
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