These perfumed waffles are a menu favourite at Jack’s Wife Freda in New York City.
Ingredients
Honey Syrup
- Orange 1, or Orange Zest 2 pieces
- Honey of your choice, 1 cup
- Pure Vanilla Extract 1 tsp, or Fresh Vanilla Bean ½
Waffles
- All-Purpose Flour 2½ cups
- Baking Powder 2 tsp
- Baking Soda ½ tsp
- Kosher Salt ½ tsp
- Sugar 1 Tbs
- Eggs 3 large
- Whole Milk 1¼ cups
- Whole Milk 1¼ cups
- Rosewater 2 Tbs
- Sour Cream 1 cup
- Unsalted Butter 4 Tbs
- Honey 1/4 cup
- Honey 1/4 cup
- Fresh Berries for serving
- Yogurt for serving
- Honey Syrup for serving
Cook It
- Make the syrup: Using a peeler, hold the orange securely and peel the zest from top to bottom. Combine all the ingredients with 3⁄4 cup water in a small saucepan over high heat. Stir continually until the syrup just comes to a boil, turn off the heat, and let the syrup cool. You can discard the orange peel (and vanilla bean, if you used one) once the mixture is cooled. Honey Syrup can be stored for up to a month, refrigerated, in an airtight container.
- Make the waffles: Mix the flour, baking powder, baking soda, salt and sugar in a large mixing bowl to combine.
- In a separate bowl, whisk together the eggs, milk, rose water and sour cream.
- In a small sauté pan, melt the butter over medium heat, swirling the pan until the butter begins to brown (be careful as the butter may splatter). When the butter begins forming brown bits on the bottom of the pan and the color is a deep golden dark brown, turn off the heat. Scrape up any bits of burnt butter from the bottom of the pan and add the honey to the warm butter, stirring until smooth.
- Add the egg mixture to the sifted dry ingredients and mix just until combined. Add the butter/honey mixture to the waffle batter and once again stir just to combine, taking care not to overmix.
- Heat a waffle iron, spray each side with nonstick cooking spray, and cook the waffles until golden brown, or to your waffle iron specifications.
- Finish with a topping of berries, a dollop of yogurt and a pour of Honey Syrup.
