- 4 Tbsp unsalted butter
- 2 cups almond milk
- 2 large eggs, separated
- 1 tsp vanilla extract
- 2 cups flour
- 1/4 cup sugar
- 4 tsps baking powder
- 1/4 tsps salt
- 2/3 cup fresh blueberries
Preheat a waffle iron.
Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
Add the milk, egg yolks and vanilla to the butter, and whisk until combined.
Sift flour, sugar, baking powder, and salt together in a large bowl.
Add wet ingredients to dry and mix well. Fold in blueberries.
Once waffle iron is ready, generously coat with non-stick spray or butter and pour on about ⅓ cup of batter into each waffle section. Cook according to manufacturer instructions.
Garnish with fresh blueberries, maple syrup and cream, yoghurt or mascarpone and serve immediately.