Crispy raised waffles, with a drizzle of warm maple butter and a few fresh berries, are all you need for weekend breakfast perfection!
Waffle batter adapted, mostly in language, from Jeni Britton Bauer (Jeni's Splendid Ice Cream Desserts, 2014)
In a small saucepan over medium-low heat, warm the maple syrup and salt until bubbles just begin to form around the edges of the pan. Remove from heat and whisk in butter until melted and smooth. Keep warm until ready to serve.
*Use a larger bowl than you think you need, as the batter will rise significantly overnight. The bowl photographed here is a 6-quart.
**The amount of batter used for each waffle will depend on your specific iron. My 6-1/2" round takes a scant 1/2 cup.
***If you decide to go back for seconds long after the waffles have been baked, I've found that a quick trip to the toaster oven (just 1-2 minutes on "light") brings them right back to their fresh-from-the-iron texture. Like all waffle recipes, even these will get soggy when allowed to sit at room temperature for prolonged periods of time. It's the nature of the beast!
I find that these waffles are best prepared in a classic American-style waffle maker, as opposed to Belgian. The thinner waffles better achieve the crisp-chewy ratio that this recipe strikes so well. My Warm Maple Butter can be made up to a week in advance of serving, refrigerated, and gently rewarmed on the stove, stirring frequently.