Perfect for a weekend brunch, these fruity waffles are amazing with fresh summer peaches and Georgian Bay Half Smash Peach™.
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes (+ 10 minutes standing time)
1/2 cup (125 mL) unsalted butter
4 ripe peaches, halved and pitted
2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) brown sugar
4 tsp (20 mL) baking powder
1 tbsp (15 mL) cornstarch
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) 2% milk, at room temperature
2 eggs, room temperature
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) 35% whipping cream
1/2 cup (125 mL) maple syrup
2 tbsp (30 mL) thinly sliced fresh mint
4 Georgian Bay Half Smash Peach™, for serving
Heat butter in small skillet set over medium-high heat, swirling pan for 4 to 5 minutes or until butter is light brown colour and stops frothing. Let cool completely.
Dice one peach; set aside. Slice remaining peaches; set aside.
In large bowl, whisk together flour, brown sugar, baking powder, cornstarch, cinnamon and salt; set aside.
In bowl, whisk together milk, eggs, brown butter and vanilla; stir into flour mixture just until combined. Let stand for 10 minutes.
Preheat waffle iron. Fold diced peaches into batter. Ladle 1/3 cup (75 mL) batter into waffle iron to cover about two-thirds of the grid surface. Close lid; cook for 4 to 5minutes or until steam stops emerging from the waffle iron, and waffles are golden brown and crisp.
Meanwhile, whip cream until stiff peaks start to form. Top waffles with whipped cream, sliced peaches, maple syrup and mint. Serve with Georgian Bay Half Smash Peach™.
• For fully loaded brunch waffles, garnish waffles with pecans and wild blueberries.
• Substitute canned peaches in light syrup when peaches are not in season.