Whenever I head to the cabin with my family, I am always treated to either homemade pancakes or waffles. Being that half my family is gluten-free, while good, the waffles are never quite as indulgent as I’d like. I certainly don’t need to be eating such savory treats on a regular basis, but when I saw this waffle maker at such a good price, I couldn’t resist the urge to pick one up, so that I could have delicious breakfasts in bed at my own house on occasion. I’m already realizing how many varieties of waffles there are to make – my first I topped with raspberries and blueberries, followed by this recipe I created, which is a perfect summertime Sunday brunch treat.
Ingredients (makes 3-4 waffles)
1 c + 1 tbsp milk
1/2 c salted butter, metled
1 tbsp vanilla
2 c flour
1/2 tsp salt
1 tbsp baking powder
2 tsp sugar
For whipped cream:
1 c heavy whipping cream
2 tbsp confectioner’s sugar
2 peaches, peeled and sliced
1 tsp confectioner’s sugar, for sprinkling
1 tbsp sugar
1/2 tsp cinnamon
For waffles: Beat eggs together until thick, then beat in milk, butter and vanilla until well combined. In a separate bowl, combine flour, salt, baking powder and sugar. Mix into egg mixture until all clumps have disappeared. Bake according to waffle maker instructions.
For whipped cream: Whip heavy cream until it thickens (a couple of minutes). Increase speed, add confectioner’s sugar, and continue to whip with electric mixer until desired consistency.
For peaches + toppings: Peel and slice peaches. Lay out on cutting board. Mix together sugar and cinnamon. Sprinkle mixture over peach slices. Place on top of waffles in a circle, and place a dollop of whipped cream in the middle. Sprinkle again with cinnamon sugar mixture, and top with a drizzle of maple syrup, and top with a light dusting of confectioner’s sugar.
Tip: Left over cinnamon sugar is excellent when mixed into a shot of espresso.