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Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce

A large stack of waffles with maple syrup and peaches
Food Network
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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