The Sensitive Kitchen

Saturday, September 18, 2010

Yeasted Waffles with Peach-Cardamom Sauce

The aroma of these waffles will get anyone out of bed in the morning! Because of the yeast, the batter must be started the night before. Not only does this make for an easy morning's work, but it gives the waffles a mellow tang and a pleasingly chewy texture that sets them apart from the usual baking-powder-and-baking-soda kind. As for the sauce, I'm grateful for the pure deliciousness that is a Schnepf Farms peach, and for my freezer which allows me to enjoy them four months past harvest time. They were so sweet our sauce didn't need much sugar.

Waffles (the night before):
2 c white whole wheat flour
1 Tbsp sugar
1 tsp active dry yeast
1/2 tsp salt
2 cups milk (try cream-top whole milk)

Combine flour, sugar, yeast and salt in a large lidded bowl. Whisk in milk until blended. Cover bowl and let stand overnight at room temperature.

Waffles (the next morning):
1 large egg, lightly beaten
3 Tbsp unsalted butter
1 1/2 tsp vanilla extract

The next morning, heat your waffle iron. Beat egg and melted butter together, then stir into batter with vanilla. Add just enough batter to hot iron to cover the cooking surface. Cook waffles until crisp and browned but not too dark, 2 to 3 minutes each. Keep waffles warm in a single layer directly on the rack of a 200-degree oven until ready to serve.

2 cups frozen tree-ripened peaches
1 Tbsp lime juice
3 Tbsp sugar, or to taste
1 tsp vanilla extract
1/8 tsp cardamom (optional)

Bring peaches, lime juice and sugar to a simmer in a small saucepan. Cook a couple of minutes, then mash with a potato masher or the back of a spoon, or blend with a stick blender. Stir in vanilla and cardamom.

To serve, spoon sauce over waffles and top with whipped cream if desired. Serves 4-6.


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