Waffles with Browned Honey Butter and Pomegranate

It’s pomegranate season on the ridge! This recipe is a perfect reason to grab one from right outside our kitchen. Packed with antioxidants, fiber and vitamin C, pomegranates are a tasty way to nourish your heart and skin.

Waffles and bacon were often on the menu for weekend breakfasts with James. On a snowy Sunday morning in Brooklyn, Alison made a batch of this comforting version, an homage to past breakfasts in bed and a delicious way to showcase the ruby red fruit. The author’s version calls for sliced bananas and chocolate chips, but we love the way the red arils nestle in the pockets of butter and syrup.

Spending a few minutes browning the butter and steeping a batch of honey chamomile syrup is well worth the effort. You can save both in a ramekin and a jar for future use, and freeze any leftover waffles for a weekday breakfast treat. A few slices of Snake River Farms’ Kurobuta bacon, cooked on low in a cast-iron skillet, works perfectly as a savory side.

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Makes: 3 large Belgian waffles (in our Cuisinart four-slice waffle maker)

Chamomile Honey Syrup

¾ cup honey

3 chamomile tea bags (we used Republic of Tea’s chamomile lemon)

¼ cup water

Browned Honey Butter

6 tablespoons salted butter, at room temperature (we used unsalted)

¼ cup honey

Waffles

3 large eggs, separated

2 cups buttermilk

6 tablespoons unsalted butter, melted

1 tablespoon pure vanilla extract (we used Nielsen Massey’s vanilla paste)

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

Pomegranate seeds for serving

Make the chamomile syrup: In a small saucepan, bring the honey and water to a low boil over medium heat. Add the tea bags, cover, and remove from the heat. Let steep for 15 minutes, then discard the tea bags. Chef’s note: Syrup can be kept in a glass container for up to two months in the fridge.

Make the browned honey butter: In a small saucepan, melt 4 tablespoons of butter over medium heat. Cook, stirring often, until it browns and smells toasted (about 5 minutes). Remove the pan from the heat and pour the butter into a small bowl. Stir in the honey, and place in the fridge to chill for 15 minutes. Remove from the fridge, and stir in the remaining 2 tablespoons of butter. Chef’s note: If you forgot to use softened butter, don’t fret: You can melt it in the microwave briefly, then put it back in the fridge while you prepare the waffles.

Make the waffles: Preheat waffle iron. In a large bowl with a handheld electric mixer or whisk, whip the egg whites until they hold stiff peaks, 3-5 minutes. Set aside.

In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla until combined. Stir in the flours, baking powder, baking soda, and salt until just combined. Add a scoop of the whipped egg whites and stir until combined. Add the remaining whites to the batter and stir until no streaks remain–it’s OK if the batter is a bit lumpy.

Spray the waffle iron with cooking spray, and cook according to its directions. Serve with browned butter, chamomile syrup and pomegranate.

Adapted from Half Baked Harvest (Amazon, $17)

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