How to evenly spread butter in each square of a waffle?
We made large Belgian-style waffles tonight and I found it incredibly difficult to evenly spread the butter in each square. In fact, it was so time consuming, by the time I was done, the waffle was barely hot :(
As a second attempt, I cut a tablespoon of butter into 16 tiny cubes and let each cube melt in the waffle butter receptacles. This was slightly more effective but it got butter all over my fingers in the process :(
Any suggestions would be greatly appreciated.
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Melt the butter and brush it on with a pastry brush.
I've always used a butter spread and simply tilted the knife at a roughly 45 degree angle while scraping across the waffle. It takes about 10-30 seconds to get about 80-90% of the holes. Although the butter is not usually perfectly centered in the hole (walled up on the side) it quickly melts and has been good enough for me.
I combined butter and syrup and warmed it. Best of both - melted butter and warm syrup.
I would recommend cutting super thin slices of butter (cut from a US "stick of butter") and draping them over each "waffle butter receptacle" so that the butter not only melts into the craters but also on the raised edges.
Maximum yet even butter coverage.
Melt a small amount of butter in a large frying pan over medium / low medium. When melted, put the waffle in the pan and lightly toast. Your waffle will be evenly coated, warm and even crispier. Be careful not to burn your butter or waffle. We use this sinful method to make butter buns more buttery. If doing more than one, you might have to clean the pan. Definitely decadent.
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