Recipe courtesy of Bobby Flay
Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce
Total:
35 min
Active:
15 min
Yield:
s: 4 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
s: 4 servings
Level:
Easy

Ingredients

Toasted Pecan Praline Sauce:
  • 1 cup packed light brown muscovado sugar
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/2 cup chopped pecans, toasted
  • 3 ripe peaches, halved, pitted and sliced
Sour Cream Waffles:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • Rounded 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg or cardamom
  • 1 cup whole milk
  • 1 cup sour cream
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons pure cane sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Nonstick spray or melted unsalted butter, for waffle iron
  • Confectioners' sugar, for garnish
  • Sprigs fresh mint, for garnish

Directions

For the sauce: 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.

For the waffles: 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.

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.

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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