So…it’s a thing that we do whenever there is a weekend at my friend Jenn’s house (aka: Weekend at Jenn’s)…where we bake up or cook up something different, fun, unsual, and (hopefully) delicious every Sunday morning. It’s nice because it’s a great way to spend the morning, and, it means that Cathy and I depart with full bellies to get us home to Louisville. It’s a fun little tradition. And, both Jenn and I make it a point to find interesting recipes to attempt each time.
Except, as this past weekend approached, we realized we hadn’t done our usual scouring of Pinterest for something new, exciting and fun. So, aside from the Pink Salad (a must!) that she makes and that we managed to eat in 2 days, we thought of revisiting the the Gluten Free Strawberry Breakfast Cake, which we made the last time we were there. And, while this was definitely a tasty option, I was in the mood to try something new.
And, for some reason, I was thinking waffles!
So, after a bit of google-fu, I stumbled across the website Buttercream Blondie: Flirt With Desserts. And the google search that brought me there involved Magners Irish Cider (the best hard cider!) and the word…WAFFLES. Hence, her recipe for the Magners Hard Cider Brown Butter Waffles. Jenn and I simply had to swap out the flour with some of the gluten-free ones she keeps on hand (because she is awesome like that!) and we had breakfast in the making. We also adjusted some of the measurements because we were not going to open up a bottle of Magners and only use part of it at 8 am in the morning. Not happening. So, below is the adjusted recipe to fit my diet and what we had on hand! Guess what…theses were phenomenal.
Mickey shape not required…but with a Disney trip in the planning stages, I figured it was appropriate!
Recipe: Gluten Free Magners Hard Cider Brown Butter Waffles
Servings: 7-8 (depending on waffle iron)
Time: Prep 15 minutes; Cook 10 min per waffle
Ingredients for Waffles:
- 2 cups Gluten Free All Purpose Flour (we used King Arthur Gluten Free All Purpose Baking Mix)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons light brown sugar
- 4 ounces unsalted butter, browned (or Earth Balance Vegan Butter)
- 1 bottle Magners Irish Cider
- 1/4 cup whole milk (or non-dairy milk)
- 2 eggs, separated
- 1 teaspoon vanilla extract
Ingredients for Magners Syrup:
- 1 bottle Magners Irish Cider
- 1/2 cup light brown sugar
- 1 tablespoon unsalted butter (or Earth Balance vegan butter)
Make the syrup.
Bring Magners and light brown sugar to a boil in a medium-size sauce pan.
Reduce heat to medium and allow mixture to buble away for about 10-20 minutes. It should reduce down to about 5 ounces or so. Stir in 1 tablespoon of unsalted butter.
Meanwhile…make the waffles.
Brown the butter. To do this, simply start melting butter over medium heat in a pan with a light-colored bottom so that you can keep track of the color. Swirl the pan occasionally to be sure that the butter is cooking evening. As it melts, the butter will begin to foam and the color will progress from lemony-yellow to golden-tan, and finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter to a heat-proof bowl to cool.
Heat the waffle iron.
In a bowl or measuring cup, mix together the milk (dairy or non-dairy), vanilla extract, and 2 egg yolks.
In a larger bowl, mix together all the dry ingredients (flour, baking powder, salt, brown sugar).
Add the cider, milk-yolk-vanilla mixture, and browned butter to the dry ingredients and whisk together until smooth.
Whip up 2 egg whites in a clean bowl until stiff peaks form. Fold the egg whites into the batter.
Spoon into waffle iron and cook until golden brown.
Let me start by saying that I think that this syrup is the best syrup I have ever had the pleasure of drinking…er…pouring over my waffles. It is sweet and delicious and amazing. And yes…tastes like Magners (aka: BEST HARD CIDER EVER!). And when paired with a waffle, that has a batter that is prepared with the fizzy goodness of Magners, well, you have a winning combination. The waffles were crispy, golden, amazing on the outside, and boozy, soft, and warm on the inside. It was Disney Boozy Breakfast perfection. And I was one happy waffle-eating gluten-free girl.
This recipe is phenomenal. Especially the syrup. Just don’t over reduce the syrup or you’ll end up with Magners caramel…which happened to us on our first attempt to make the syrup. We ended up with boozy Magners caramels though, so it all worked out okay. And the second batch of syrup cooked up perfectly while I made Mickey waffles with the boozy-good batter. Best. Breakfast. Ever.