Peaches and Cream Waffles

• Produce

  • 2 lbs Peaches

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/3 cup Peach topping
  • 3/8 tsp Salt
  • 1 tbsp Sugar
  • 3 tsp Vanilla

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/2 cup Milk
  • 1 cup Sour cream

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

• Liquids

  • 1/2 cup Water

Found on floatingkitchen.net

Description

Ingredients

• For the Peach Topping
• 2 lbs peaches (about 4 medium), pitted and peeled
• 1/2 cup water
• 3 tablespoons maple syrup
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 tablespoons bourbon
• 1/2 cup sour cream
• For the Sour Cream Waffles
• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 2 tsp. baking powder
• 1/8 tsp. salt
• 2 eggs
• 2 tsp. vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 6 tablespoons unsalted butter, melted and cooled
• 1/3 cup peach topping

Directions

• Make the peach topping. Chop the peaches into 1/2-inch chunks. Add the chopped peaches to a medium saucepan along with the water, maple syrup, vanilla extract, cinnamon and salt. Heat over medium-high heat, stirring frequently for about 10-15 minutes or until the peaches have softened. Stir in the bourbon and cook for 1-2 minutes more. Remove from the heat and set aside.
• Make the waffles. In a large bowl, whisk together the flour, sugar, baking powder and salt. Begin incorporating in the eggs, vanilla extract and sour cream. Then slowly whisk in the milk and then the butter, mixing until everything is incorporated. Stir 1/3 cup of the peach topping into the waffle batter.
• Pre-heat your oven to the lowest temperature. Spray your waffle iron with non-stick cooking spray and then turn it on to the medium-high heat setting. Once heated, scoop the batter into your waffle iron (I used about 1/3 cup of batter in each 4-inch well of my waffle iron) and close the lid. Cook for 3-4 minutes, or until the waffles are golden brown and crisp. You may have to adjust the amount of batter and cooking time, depending on the type of waffle iron you have. Carefully remove the waffles and transfer them to your oven to keep warm (I like to place them directly on the oven racks) until you have finished making all the waffles..
• To serve, swirl the remaining 1/2 cup of sour cream into the peach topping. Then dollop on top of the warm waffles. Serve immediately with a dusting of powdered sugar or a drizzle of maple syrup, if desired.

Nutrition