• >
  • Recipes
  • >
  • Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce

Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce

Photo: Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 10 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
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 1 reviews

  • on October 08, 2011

    Flag

    this is heavenly! it's so moist and the flavors work! i look forward every saturday to Bobbys show so i can make his recipes for sunday brunch!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How