Peaches and Cream Waffles
By Bianca Dodson
Peaches and Cream Waffles
By Bianca Dodson
Yield/Serves:
6 Large Belgian Waffles
Belgian Waffle Ingredients:
Macerated Peaches:
Whipped Cream
- 2 ⅓ cup All Purpose Flour
- 1 Tablespoon Baking Powder
- ½ teaspoon Salt
- ¼ cup Granulated Sugar
- ½ teaspoon Ground Cinnamon
- 2 Large Eggs (Yolks separated from egg whites)
- ½ cup Vegetable Oil
- 2 cups Whole Milk
- 1 ½ teaspoon Vanilla Extract
Macerated Peaches:
- 2 Ripe Peaches, Sliced
- 1 Tablespoon of Sugar
- ½ teaspoon Ground Cinnamon
Whipped Cream
- 2 Tablespoons Sugar
- ¾ cup Heavy Whipping Cream
Preheat your waffle iron according to the manufacturer’s instructions and spray with non-stick cooking spray.
Slice peaches and place in a medium bowl, add sugar and cinnamon then toss together until peaches are well coated. Then set aside until ready to use.
In a large bowl whisk together flour, baking powder, sugar, salt and cinnamon. Set Aside.
In a medium size bowl mix together the egg yolks, milk, vegetable oil and vanilla extract, whisk until fully combined then set aside.
In a bowl of a stand mixer or with a hand held mixer, beat egg whites until stiff peaks form being careful not to overmix to ensure the egg whites don’t separate. Set aside.
Whisk the wet ingredients into the dry, whisking until fully combined and no more lumps are visible in the batter. Then gently fold in the egg whites to the batter. Continue to fold in until fully combined.
Pour ¾ cup batter into hot waffle iron or the specified amount from your waffle irons manufacturer. Cook until golden brown per your waffle irons manufacturers recommendation.
While the waffles are cooking, whip heavy cream and sugar together until stiff peaks form then refrigerate until ready to use.
When ready to serve, place a generous dollop of whipped cream on top of waffles then scoop then macerated peaches. Serve with warm maple syrup and enjoy!
Slice peaches and place in a medium bowl, add sugar and cinnamon then toss together until peaches are well coated. Then set aside until ready to use.
In a large bowl whisk together flour, baking powder, sugar, salt and cinnamon. Set Aside.
In a medium size bowl mix together the egg yolks, milk, vegetable oil and vanilla extract, whisk until fully combined then set aside.
In a bowl of a stand mixer or with a hand held mixer, beat egg whites until stiff peaks form being careful not to overmix to ensure the egg whites don’t separate. Set aside.
Whisk the wet ingredients into the dry, whisking until fully combined and no more lumps are visible in the batter. Then gently fold in the egg whites to the batter. Continue to fold in until fully combined.
Pour ¾ cup batter into hot waffle iron or the specified amount from your waffle irons manufacturer. Cook until golden brown per your waffle irons manufacturers recommendation.
While the waffles are cooking, whip heavy cream and sugar together until stiff peaks form then refrigerate until ready to use.
When ready to serve, place a generous dollop of whipped cream on top of waffles then scoop then macerated peaches. Serve with warm maple syrup and enjoy!