Description
Crispy, buttermilk waffles loaded with fresh, sliced peaches, dollops of buttermilk whipped cream, finished off with a drizzle of peach syrup. These waffles are so peachy keen you’ll be unable to stop wolfing them down. You’ve been warned.
Ingredients
- ¾ cups All-purpose Flour
- ¼ cups Cornstrach
- ½ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Nutmeg
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¾ cups Buttermilk
- ¼ cups Milk
- 6 Tablespoons Vegetable Or Canola Oil
- 1 Large Egg, Separated
- 1 Tablespoon Sugar
- ½ teaspoons Vanilla Extract
- FOR THE BUTTERMILK CREAM:
- ¼ cups Buttermilk
- ½ cups Heavy Whipping Cream
- 1 Tablespoon Sugar
- FOR THE PEACH SYRUP:
- ⅓ cups Water
- 1 cup Sugar
- 1 Peach, Peeled And Diced, Plus More To Serve
Preparation
Mix flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
Pour the batter onto the hot waffle iron and cook until the waffle is crisp and brown.
For the buttermilk cream, whip buttermilk and heavy cream until soft peaks form. Add sugar. Whip for several minutes longer until peaks are firm.
For the peach syrup, boil water and sugar in a saucepan on the stove. Boil, stirring, for several minutes. Remove from heat and cool. In a food processor, combine cooled simple syrup with peeled peach. Pulse until incorporated into the syrup.
To serve: While waffles are still warm, adorn with sliced peaches, dollop of buttermilk cream, and drizzle with peach syrup. Garnish with mint leaves if desired. Devour.
