Saturday, December 13, 2008

Peach Waffles with Toasted Walnuts

Good Morning already rules. Nick & I woke up early and walked Finn up to our favorite coffee shop in Providence, Blue State,, where we had 2 hazelnut coffees with half & half (because it is the weekend so we indulge).

When we got home I realized I was craving a big breakfast and poked around to see what I could make with what we had in the house (it was cold this morning and our driveway was iced in so going to the store was not an appealing option).

I decided to make some waffles, and added peaches and walnuts to dress them up (and for some nutrition benefits). They turned out really good, and the very subtle peach flavor reminds you of a summer past (tear).

Waffle Batter:
2 cups flour
1 3/4 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups milk (room temperature)
2 eggs (room temperature)
1/2 teaspoon vanilla
1/4 cup melted butter

1 cup frozen peaches, thawed
1/2 cup toasted walnut halves
Pure maple syrup

Heat up a waffle iron (if you don't have one I suggest you get married so you can get one).
Mix the dry ingredients in a bowl (flour through cinnamon) and combine the wet ingredients in another bowl. Wizz up the peaches in a blender or food processor.

Add the wet to dry and then fold in the peach puree.

Spoon the batter onto a heated waffle iron and cook up! This made about 5 large waffles.
While the waffles are cooking, toast the walnuts in a dry pan. When everything is ready, top waffles with toasted walnuts and drizzle with maple syrup!

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