Servings: 6-8 servings, approximately 18 small waffles
Ingredients
⅓cuplight brown sugar
2teaspoonsbaking soda
¾teaspoonkosher salt
½teaspoonground nutmeg
1eggplus 1 egg yolk
2tablespoonsbuttermelted
1teaspoonvanilla extract
½cupmilk
1½cupsall-purpose flour*
Glaze Ingredients
4tablespoonsbuttermelted
½cupmaple syrup
1cuppowdered sugar
*Gluten-Free Alternative
1cupbrown rice flour
⅓cuptapioca starch
¼cuppotato starch
Instructions
Preheat the waffle iron. Stir together the sugar, baking soda, salt, nutmeg. Add the eggs, butter, and milk and whisk smooth. Add the flours and stir again, just until combined. The batter will be very thick.
Place 1-2 tablespoons of batter in each waffle section and cook until golden brown. (The waffles will be puffy on one side with crisp edges on the other side.) Place the waffles on a wire rack and repeat with the remaining batter.
In a small bowl, whisk together the glaze ingredients until smooth. Dunk the crisp side of each waffle into the glaze, shake off the excess, and then flip them over and let them sit on the wire rack until the glaze has set. Enjoy!
Notes
The batter for these waffles is very thick, somewhere in between brownies and cookie dough. You only need a small amount of the batter for each waffle, I found that 1-2 tablespoons worked well for each waffle. Using a medium size cookie scoop keeps them relatively uniform in size and much easier to make too.