ULTIMATE WAFFLES (WITH CARAMELISED PEACHES)

Waffles are delicious. Truly delicious. Slightly crunchy on the outside, warm and fluffy on the inside. Waffles make the best ever breakfast. Savoury – topped with crisped streaky bacon, a drizzle of maple syrup, a fried egg with a rich golden yolk and a dollop of butter. Or sweet – golden, caramelised bananas, fresh blueberries and drizzled with rich melted chocolate. My brother of course, doesn’t agree. Back when we were children, virtually every other Sunday morning we would have an argument about what our breakfast treat should be. He asked for pancakes, I wanted waffles. And so we would argue. Until this day – last time he came to visit me in London I wanted to make him waffles and he asked for pancakes.

Whatever side your on – team waffle (the winning team) or team pancake (the losing team), this waffle recipe is really straightforward and delicious. Make sweet or savoury, as breakfast or dessert. I’ve decided to team them with peaches for this particular post. Peaches are in season end of July/August and the only time they are ever worth buying and eating in the UK. I created a kind of toffee sauce and just warmed the peaches through them so they are really juicy and utterly divine. Feel free to interchange white/yellow peaches or nectarines. White peaches and nectarines are generally more flavourful but sometimes quite hard to find in the UK.

Now, the only thing you need is a waffle iron. I have this beautiful, heart shaped, waffle iron I took with me from our family home when I moved out 10 years ago, and it has moved around with me all around London. And yes, it is not the kitchen item I use all the time, but I totally think it is worth the place it takes up in my cupboard when not in use. So go ahead, take the plunge and invest in a better breakfast.

Secrets to success:

1. The batter for this waffle mix is quite similar to a cake batter. Have butter at room temperature, cream the butter and sugar together really well and you will have much more tender and fluffier waffles
2. Leave  the batter to stand for at least 30 mins. The starch in the flour will start to absorb the liquid and swell. It will create a thicker batter and give more delicious waffles.
3. You can use semi-skimmed milk if you like, but generally baked goods always tastes better with full fat milk.

Print Recipe

ULTIMATE WAFFLES (WITH CARAMELISED PEACHES)

Course

Breakfast, Brunch

Cuisine

European

Prep Time

15 min

Cook Time

20 min

Servings

waffles

Ingredients

For the waffles

• 200 g caster sugar
• 250 g unsalted butter
• 5 medium eggs beaten
• 1 tsp vanilla extract omit if making savoury waffles
• 500 g plain flour
• 500 ml milk
• 1/2 tsp salt
• 1 tsp baking powder

For the Peaches

• 3 peaches
• 50 g butter
• 50 g caster sugar
• 1/4 tsp ground cinnamon

• 50 g butter
• 50 g caster sugar
• 1/4 tsp ground cinnamon

Course Breakfast, Brunch Cuisine European Prep Time 15 min Cook Time 20 min Servings waffles Ingredients For the waffles 200 g caster sugar 250 g unsalted butter 5 medium eggs beaten 1 tsp vanilla extract omit if making savoury waffles 500 g plain flour 500 ml milk 1/2 tsp salt 1 tsp baking powder For the Peaches 3 peaches 50 g butter 50 g caster sugar 1/4 tsp ground cinnamon 50 g butter 50 g caster sugar 1/4 tsp ground cinnamon

Instructions

1. Heat oven to low (around 50-60C)
2. Cream the butter and sugar until pale and fluffy. Beat in the eggs, in 4 additions, mixing well after each addition.
3. Sift in the flour, baking powder and salt. Stir to combine, then slowly add the milk until well combined and you have no lumps. Leave to stand around 30mins. Cut the peaches into eighths, discard the stone.
4. When ready, heat the waffle iron and brush lightly with oil before baking the waffles, one at a time. Keep warm in the oven
5. Add butter and sugar for the peaches in a pan, stir until dissolved and toffee coloured. Add peaches and cinnamon and toss until peaches are soft.
6. Enjoy!

Recipe Notes

 

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