The Publican's Waffles with Honey Butter and Pickled Plums

Recipe adapted from Becky Broeske

The Publican's Waffles With Honey Butter And Pickled Plums
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The Publican's Waffles with Honey Butter and Pickled Plums
Servings
10
to 16 Waffles
Ingredients
  • 4 large eggs
  • 1¾ cups warm water
  • 2 teaspoons kosher salt, plus a pinch for the honey butter
  • 4 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 2 cups whole milk, heated to 100°F
  • ½ packet active dry yeast
  • 3 sticks unsalted butter, 1 stick softened
  • ¼ cup honey
  • 1 cup white, Champagne or rice wine vinegar
  • 1 pound plums, pitted and sliced into eighths
  • Pearl sugar (you can substitute chopped sugar cubes)
  • Powdered sugar, for dusting
Directions
  1. In a large bowl, whisk the eggs with the warm water and salt. Add the flour and 2 tablespoons sugar in four additions, whisking after each addition until smooth. Whisk in 1¾ cups warm milk.
  2. Pour the remaining ¼ cup warm milk over the yeast and let sit for 10 minutes before adding to the batter. Melt 2 sticks butter, let cool to room temperature and whisk into the batter.
  3. Pour the batter into a container at least twice its size. Let rest at room temperature for 30 minutes, then cover and refrigerate overnight.
  4. Make the honey butter: Blend the softened stick of butter with the honey and a pinch of salt.
  5. Make the pickled plums: In a saucepan, heat 1 cup water with the remaining 1 cup sugar and the vinegar until the sugar is dissolved. Pour the warm brine over the sliced plums and let sit for 30 minutes to 1 hour, then drain.
  6. Heat a waffle iron and add the batter. Sprinkle the batter with a small handful of pearl sugar and cook according to manufacturer's directions. Sprinkle the wa'e with a dusting of powdered sugar and serve topped with honey butter and pickled plums.
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