Ingredients
Original recipe (1X) yields 4 to 6 servings
1/2 cup unsalted butter, plus more for serving
2 cups whole milk
2 tablespoons light brown sugar
1/2 teaspoon ground cardamom
1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
2 large eggs, at room temperature
3 cups all-purpose flour (about 12 3/4 ounces)
1 1/4 teaspoons kosher salt
1/4 teaspoon baking soda
Cooking spray
Pure maple syrup, for serving
Directions
Melt butter in a medium saucepan over medium. Cook, stirring occasionally, until milk solids on the bottom of the pan turn brown and smell nutty, 2 to 4 minutes. Immediately transfer brown butter to a medium-size heatproof bowl; let cool for 10 minutes. (Do not wash the pan.)
Meanwhile, heat milk in reserved saucepan over medium, stirring occasionally, until an instant-read thermometer registers 100°F to 110°F, about 4 minutes. Remove saucepan from heat, and stir in brown sugar and cardamom.
Transfer 1/2 cup milk mixture to a large bowl, and stir in yeast. Let stand until frothy, about 5 minutes. Whisk in eggs, remaining milk mixture, and reserved brown butter until well combined. Stir in flour, salt, and baking soda until smooth. Cover and refrigerate at least 12 hours or up to 2 days.
Preheat an 8-inch square Belgian waffle iron. Lightly coat iron with cooking spray; spoon about 1/3 cup batter for each waffle onto iron, and cook according to manufacturer’s instructions until waffles are golden brown and crisp, 3 to 5 minutes. Repeat the process with the remaining batter. Serve hot with additional butter and maple syrup.
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