Cinnamon Maple Peach Sauce Waffles Recipe

Crispy waffles with fresh peach sauce that you can make ahead of time. Added maple syrup and lots of spice to make it even better.   

Maple peach sauce – 5 ripe peaches, skins removed – 3 tablespoons (45 ml) fresh lemon juice – 1/3 cup (80 ml) maple syrup – 1/4 cup (40 g) dark brown sugar – 1/2 – 1 teaspoon ground cinnamon – 1 vanilla bean Crispy waffle – 2 cups (270 g) all purpose flour – 2 tablespoons (30 g) granulated sugar – 1 1/2 teaspoons baking powder – 1/2 teaspoon fine sea salt – 1 3/4 cups (420 ml) milk, whole or part-skimmed – 6 tablespoons (85 g) unsalted butter, melted – 2 large eggs, beaten – 1 teaspoon vanilla extract – sunflower oil for cooking, or other neutral oil Serve with – Greek yogurt, or coconut yogurt or creme fraiche – fresh peache – chopped pistachio – shredded coconut

INGREDIENTS

Make peach sauce Remove peach pits. Puree 2 peaches in a blender, slice the remaining into small pieces. Put everything in a non-reactive pot.   

INSTRUCTIONS

STEP 1

Mix lemon juice, maple syrup, sugar, and cinnamon. Cut a vanilla bean in half vertically, remove the seeds, and add the pod to the peaches.   

STEP 2

Cook the peaches for 15 minutes over medium heat, stirring periodically, until mushy but still holding their shape.   

STEP 3

If necessary, add sugar to the sauce. Take off heat and put in a jar. After cooling, store the sauce covered in the fridge for 3–4 days.  

STEP 4

Make waffles Mix flour, sugar, baking powder, and salt in a large bowl. Melt butter and add milk. Mix in the eggs and vanilla paste last. Smooth batter, no lumps.   

STEP 5

Heat waffle iron as directed and lightly oil grids using silicone brush. Cover each waffle grid generously with batter; it should fill all the gaps. If not, spatula the batter to the edge.   

STEP 6

Close waffle iron and cook for 5 minutes until golden with crisp crust. Place waffles on plates. Add plenty of peach sauce, yogurt, fresh peaches, and pistachios.  

STEP 7

Coconut Nutella Cinnamon Rolls Recipe 

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