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Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce

Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce
PREP TIME
15 min
COOK TIME
10 min
YIELDS
4 servings

A tantalizing, summery breakfast or brunch creation that’s the perfect example of weekend decadence.

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Ingredients

Toasted Pecan Praline Sauce

1
cup packed light brown muscovado sugar
4
Tbsp unsalted butter
¼
tsp salt
½
cup heavy cream
½
cup chopped pecans, toasted
3
ripe peaches, halved, pitted and sliced

Sour Cream Waffles

1 ½
cups all-purpose flour
1 ½
tsp baking powder
¾
tsp baking soda
Rounded ¼ tsp salt
¼
tsp ground nutmeg or cardamom
1
cup whole milk
1
cup sour cream
3
Tbsp unsalted butter, melted
2
Tbsp pure cane sugar
1
tsp pure vanilla extract
2
large eggs
Nonstick spray or melted unsalted butter, for waffle iron
Confectioners' sugar, for garnish
Sprigs fresh mint, for garnish
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Directions

Step 1

In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.

Step 2

Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.

Step 3

Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.

Step 4

Serve the waffles with the toasted pecan praline sauce, dust with confectioner’s sugar and garnish with a sprig of mint.

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