Blueberry waffles with maple butter

Method

1. For the whipped butter, melt the butter in a small pan over a medium heat. Continue to cook, stirring regularly, until the butter turns brown and smells nutty. Pour into a bowl and add the maple syrup, then chill until the butter re-solidifies but is still soft (about 30 minutes). Beat the butter using an electric hand mixer until very pale and fluffy. Stir in a pinch of sea salt, then set aside at room temperature until ready to serve (see Make Ahead)
2. Grease an 18cm waffle iron (see Know-how) and heat to high. Sift the flour, bicarb, baking powder, icing sugar and cinnamon together in a large bowl. In another bowl, whisk the buttermilk, milk, butter and egg yolks, then pour into the dry ingredients and mix until just combined.
3. Whisk the egg whites to firm peaks using an electric hand mixer, then fold into the waffle batter, followed by half the blueberries. Ladle about ¼ of the batter into the middle of the waffle iron and cook for 6-8 minutes until crisp and golden. Keep the cooked waffles warm in a low oven while cooking the remaining batter (see Make Ahead).
4. Serve the waffles warm, topped with the maple butter, remaining fresh blueberries, an extra drizzle of maple syrup and a sprinkling of cinnamon, if you like.