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Brown Butter Waffles with Macerated Peaches

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Brown Butter Waffles with Macerated Peaches combine crisp, fluffy homemade waffles with rich, nutty brown butter and juicy fresh peaches. The peaches create their own light syrup as they macerate, making this an especially delicious summer breakfast or brunch.

Ingredients

  • Unsalted butter
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Large eggs
  • Buttermilk
  • Vanilla extract
  • Fresh ripe peaches, sliced
  • Granulated sugar or brown sugar, for the peaches
  • Fresh lemon juice
  • Vanilla extract, optional, for the peaches
  • Ground cinnamon, optional
  • Pinch of salt, for the peaches
  • Maple syrup, optional, for serving
  • Whipped cream, optional, for serving
  • Powdered sugar, optional, for serving
  • Toasted pecans, optional, for serving

Instructions

  1. Place the sliced peaches in a bowl and gently toss with sugar, lemon juice, and a pinch of salt. Add optional vanilla extract or cinnamon if desired.
  2. Cover the peaches and let them macerate at room temperature for 20 to 30 minutes, until they become juicy and develop a light syrup.
  3. Place the unsalted butter in a light-colored saucepan over medium heat. Melt the butter and continue cooking as it begins to foam.
  4. Swirl or stir occasionally until the milk solids become golden brown and the butter develops a toasted, nutty aroma. Immediately remove it from the heat to prevent burning.
  5. Transfer the brown butter to a heat-safe bowl and allow it to cool slightly.
  6. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  7. In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and slightly cooled brown butter.
  8. Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine; avoid overmixing.
  9. Preheat and lightly grease the waffle iron according to the manufacturer’s instructions.
  10. Add the appropriate amount of batter for the waffle iron and cook until the waffles are deeply golden, crisp on the outside, and cooked through.
  11. Transfer cooked waffles to a wire rack or keep them warm on a wire rack in a low oven while cooking the remaining batter. Avoid stacking the waffles.
  12. Serve the warm waffles topped generously with macerated peaches and their syrup. Add optional maple syrup, whipped cream, powdered sugar, or toasted pecans.

Notes

  • Choose ripe but slightly firm peaches so they become juicy without completely losing their shape during maceration.
  • Real buttermilk provides a pleasantly tangy flavor and helps create tender waffles.
  • Watch the butter carefully while browning because the milk solids can quickly go from golden brown to burned.
  • For peach cobbler-inspired waffles, add cinnamon and a small pinch of nutmeg to the peaches.
  • For pecan waffles, fold finely chopped toasted pecans into the batter or sprinkle them over the finished waffles.
  • Fresh blueberries, raspberries, or blackberries can be gently folded into the macerated peaches.
  • For crisp waffles, keep cooked waffles in a single layer on a wire rack rather than stacking them.
  • Store cooled waffles separately from the peaches in an airtight container in the refrigerator for 3 to 4 days. Refrigerate the peaches separately and use within 2 to 3 days.
  • Reheat waffles in a toaster, air fryer, or 350°F (175°C) oven to restore their crisp texture.
  • Waffles can be frozen after cooling and reheated directly from frozen in a toaster or oven.

Nutrition

Find it online: https://thefamilycooking.com/brown-butter-waffles-with-macerated-peaches/