Rhodehamel Recipe

Preheat

Preheat your waffle iron according to the manufacturer’s instructions to medium-high heat. Lightly brush or spray with oil if needed.

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

In a separate bowl, whisk the eggs until frothy. Add the milk, melted butter, and vanilla extract; whisk to combine.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5–10 minutes while the waffle iron finishes preheating — this hydrates the flour and improves texture.

While batter rests, make the citrus honey butter. In a small bowl, beat the softened butter with a fork or small whisk until smooth.

Stir in the honey, lemon zest, orange zest, and fine sea salt until fully combined. Taste and adjust honey or salt to preference. Keep at room temperature so it stays spreadable; if making ahead refrigerate and bring back to room temp before serving.

Make the compote while the waffles cook. In a small saucepan combine mixed berries, granulated sugar, lemon juice, and water.

Cook over medium heat, stirring occasionally, until the berries begin to break down and the mixture thickens slightly, about 6–8 minutes. If you prefer a smoother compote, mash gently with the back of a spoon or use a potato masher.

Remove from heat and let cool slightly; compote will thicken more as it cools. Keep warm or reheat briefly before serving.

When the waffle iron is hot, pour an appropriate amount of batter (usually 1/2 to 3/4 cup depending on your iron) into the center, spreading gently toward edges but avoiding overflow.

Close the iron and cook until deep golden and crisp, about 4–6 minutes, or according to your waffle iron’s indicator. Transfer cooked waffles to a wire rack in a 200°F (95°C) oven to keep warm and crisp while you cook remaining waffles.

Repeat with remaining batter. If waffles are large, you can assemble single stacked portions; for a high-flying presentation stack 2 waffles per serving.

To serve: spread a generous tablespoon of the citrus honey butter across the top waffle, spoon 2–3 tablespoons of warm berry compote over the butter, scatter 1–2 tablespoons toasted chopped almonds for crunch, dust lightly with powdered sugar, add a small drizzle of maple syrup if desired, and finish with a few mint leaves for brightness.

Serve immediately so waffles remain crisp. Any leftover compote keeps refrigerated up to 4 days; butter keeps 1 week refrigerated (bring to room temp before using).