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Vanilla Yeasted Waffles with Roasted Peach Maple Syrup

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vanilla yeasted waffles

  • 1 1/2 cups warm whole milk
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons honey
  • 1 1/2 teaspoons active dry yeast
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla bean paste

roasted peach maple syrup

  • 3 peaches, chopped
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups maple syrup

cinnamon honey butter

  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • pinch of salt


vanilla yeasted waffles

  • In a bowl, combine the warm milk, melted butter and honey. Add the yeast on top and stir, then let sit until foamy – about 15 minutes. Stir in the flour and salt until combined, then whisk in the eggs and vanilla paste. Cover the bowl with plastic wrap and let rise for an hour before cooking. If desired, you can place in the fridge overnight and cook the next morning. In this house, I like to make the peach syrup and the butter.
  • Heat your waffle iron to the desired setting and add batter to the waffle maker. The yeasted waffles take a little longer than non-yeasted, so allow 5 minutes or so for each waffle. When ready, serve with the peach syrup and cinnamon butter!

roasted peach maple syrup

  • Preheat the oven to 375 degrees F. Place the chopped peaches on the baking sheet and toss with the coconut oil, cinnamon and salt. Roast for 30 to 35 minutes, flipping once or twice, until softened and caramely.
  • Place the maple syrup in a saucepan over low heat and add the peaches (and any extra juice on the baking sheet). Heat over low heat until ready to serve.

cinnamon honey butter

  • Mix the ingredients together in a bowl until combined. Store in the fridge until you finish it up!


[waffles slightly adapted fromĀ king arthur]

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