Instructions

• Make the brown sugar butter syrup: put ⅓ cup dark brown sugar, 2 tablespoons milk, 1 tablespoon water and 2 tablespoons salted butter in a small saucepan.
• Place the pan over low heat and stir until the butter and sugar have melted.
• Let the mixture bubble gently for 5 minutes, until it becomes thick and glossy. Turn the heat off and leave the pan on the stove; set the syrup aside.
• Melt the waffle-batter butter: place 1 stick butter in a microwave-safe bowl and microwave for 20–30 seconds, or until just melted.
• In a jug, measure 1½ cups full fat milk and ¼ cup water. Add the melted butter and 2 eggs to the jug and whisk until combined.
• Add 1½ cups plain flour, ½ cup sugar, 1 teaspoon baking powder and ¼ teaspoon salt to the milk mixture. Whisk until the batter is smooth and well combined with no large lumps.
• Preheat your waffle iron according to the manufacturer’s instructions.
• When the iron is hot, use a ½-cup measure to scoop batter into each waffle section (do not overfill).
• Cook each waffle for about 3 minutes, or until golden and cooked through. Remove the waffle from the iron.
• Keep finished waffles warm on a baking sheet in a low oven (about 200°F / 95°C) while you cook the remaining batter.
• If the syrup has thickened while the waffles cooked, rewarm it briefly over low heat before serving.
• Serve the waffles hot, spooning the brown sugar butter syrup over them.