- Serves: 2-3 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cinnamon Honey Butter:
- 1 cup butter at room temperature
- 1 tablespoon cinnamon
- 1/8 teaspoon nutmeg
- ¼ cup honey
- 1 large egg
- ½ cup + 2 tablespoons water
- 1 cup Stonewall Kitchen Farmhouse Pancake & Waffle Mix
- 2 tablespoons butter, melted
- Coombs Dark Robust Maple Syrup
- Berries for topping, optional
Make compound butter: Combine butter ingredients in a bowl and mix well until smooth and combined. On a large piece of plastic wrap or parchment paper scrape all the butter into the middle of the wrap or paper with a spatula. Spread the butter out on the wrap into a log shape. Take the long side of the wrap and put it over the log and use it to shape the butter into a round log. Then wrap it up, twist the sides and place in the fridge to harden. When you are ready to serve the butter, take it out of the fridge 15 minutes before so it has a chance to soften slightly.
Make the waffles: Heat waffle iron according to the manufacturer’s directions. Whisk egg and water together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray waffle iron with nonstick cooking spray and pour on batter. Cook until golden brown and remove.
Assemble waffles: Place desired number of waffles on a plate. Top with a slice or two of cinnamon honey butter. Drizzle with warmed maple syrup and top with fresh berries, if using.