Where do I even begin with these? Every once in a while a recipe comes along that is so good, I find it hard to put into words. Magners brown butter waffles is definitely one of those recipes. All I can tell you is you need these in your life! The Magners hard cider definitely makes its presence known here and the little specks of brown butter floating around let you know that for a moment all is right in the world. And then there’s the syrup because you need syrup with your waffles, right? So I figured I’d make that out of Magners too. Breakfast, anyone?
It all started last week when I went digging through a kitchen cabinet and stumbled upon a waffle maker. A waffle maker that has probably been there over five years and has never once been used. Due to the fact that I had numerous other projects hanging over my head, I thought it would be a fantastic time to make waffles – I’m a rock star at procrastination. I had no idea if this gem I discovered even worked, but when I opened the fridge and spied a bottle of Magners staring back at me I said a little prayer to the waffle gods and got to work.
As soon as I opened the bottle of Magners, I knew brown butter had to get involved in this situation. Magners + brown butter is a beautiful thing. You may recall the Magners Brown Butter Blondies from last year – still one of my favorites! So I whipped up some waffle batter, poured in a bottle of Magners and a nice dose of brown butter. Heated up that waffle iron and in under five minutes, I had dinner! At that point they were beyond good, but I thought why not take it one step further and make a little syrup.
Do you know hat happens when you reduce Magners with some light brown sugar?? Magic is what happens, my friends. I let it reduce a lot till it got thick and syrupy, and took on a deep amber color. A bit of butter swirled in at the end, and you may be tempted to drink it. Pour the syrup over your waffles, pour yourself a pint and all that’s left to do is dig in.
And last, but certainly not least, here they are all piled up, dripping in syrup… It’s like a hot mess of yum! Whatever your plans are this weekend, make sure these waffles are involved! I hope you all have a fabulous Saint Patrick’s Day and thank you for letting me share the Irish series with you!
- 2 cups AP flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 Tablespoons light brown sugar
- 4 ounces unsalted butter, browned
- 12 ounces Magners Irish Cider
- 1/4 cup whole milk
- 2 eggs
- 1 teaspoon vanilla extract
- 16 ounces Magners Irish Cider
- 1/2 cup light brown sugar
- 1 Tablespoon unsalted butter
- Brown butter.
- Heat waffle iron.
- Mix milk, vanilla extract and 2 egg yolks together.
- Mix all dry ingredients together in bowl.
- Add in cider, milk-yolk-vanilla mixture and browned butter.
- Whisk together till smooth.
- Whip 2 egg whites in clean bowl till stiff.
- Fold egg whites into batter.
- Cook waffles in waffle iron.
- Bring Magners and light brown sugar to a boil in medium size saucepan.
- Reduce heat to medium and allow mixture to bubble away for about 20 minutes. - I reduced it down to about 5 ounces.
- Stir in 1 Tablespoon unsalted butter