The kids were clamoring for waffles. They usually like berries and maple syrup, but I had a better idea: Peach Pie Waffles! They ate these things up like they were going out of style!
The waffle recipe is straight from Martha Stewart. She is my go-to resource when I’m checking out a basic recipe. No waffle iron? Make pancakes with the batter instead! These are quick to put together and the leftover waffles (if you have any – it made four waffles for me) freeze and reheat very well. If you have any leftover peaches, mix them into plain or vanilla yogurt for breakfast. Ready? It’s easy as pie!
Peach Pie Waffles
(makes 4 waffles)
Ingredients:
- 1 large can of sliced or halved peaches, lightly drained
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- 1 cup flour (I used whole wheat – you can use regular, too)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 4 tablespoons butter, melted
- whipped cream to serve
Directions:
- In a medium non-stick pan (or use a regular pan and add a tablespoon of butter!) pour in the can of peaches. Add the cinnamon and nutmeg. Let simmer while you make the waffles. Mash them with a potato masher if you like, or with the back of a fork. Keep an eye on them to make sure nothing burns.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. In a smaller bowl, beat the eggs and stir in the milk. Whisk the egg mixture into the dry mix. Stir in the melted butter.
- Make the waffles according to your waffle maker’s instructions. Mine called for half a cup of batter for each waffle, and this recipe made four waffles. If you’re making pancakes, you’ll get … I’m not sure. Maybe 8? Anyway, cook them how you normally do, then set aside and plate up.
- To serve: top each waffle with a ladle of hot peaches and a good shot of whipped cream.
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet
