Belgian buttermilk waffles with caramelized peaches and mascarpone

Nutrition per serving

• Step 1/5

  
  • 120 ml milk
  • 32 g butter
  • 20 g sugar
  • 96 g flour
  • 2¾ g active dry yeast
  • ⅜ tsp salt
  • pot
  • large bowl
  • whisk
  • hand mixer with beaters

  Heat most of the milk and butter in a pot set over medium heat until butter is melted and milk is warm. Add some of the sugar, flour, active dry yeast, and salt to a bowl and mix to combine.

• Step 2/5

  
  • 32 ml buttermilk
  • ¾ eggs
  • ⅜ tsp vanilla extract
  • bowl

  Add buttermilk, eggs, and some of the vanilla extract to a bowl and mix for approx. 1 min. Add warm milk and butter mixture to the flour mixture and mix until combined. Then add the egg mixture and mix until just incorporated.

• Step 3/5

  
  • 1¼ peaches
  • ¼ orange (juice)
  • ⅜ tbsp sugar
  • vegetable oil for frying
  • frying pan
  • plastic wrap
  • cutting board
  • knife

  Cover the bowl with plastic wrap and set aside to rest for approx. 1 hr. In the meantime, cut peaches into thick slices. Add vegetable oil to a pan set over medium heat, add the peach slices, and cook for approx. 1 min. then deglaze with orange juice. Add remaining sugar and caramelize for approx. 2 min. or until peaches are just soft and glistening.

• Step 4/5

  
  • vegetable oil for greasing
  • waffle iron
  • small ladle

  After 1 hr. resting, the waffle dough should have doubled in size. Preheat waffle iron and grease with some vegetable oil. Using a small ladle, add dough to waffle iron and bake for approx. 5 min. Repeat with remaining dough.

• Step 5/5

  
  • 100 g mascarpone cheese
  • 1¼ tbsp milk
  • ¼ tsp vanilla extract
  • ¾ tbsp maple syrup
  • bowl

  Mix mascarpone with remaining milk, remaining vanilla extract, and maple syrup. Serve waffles while hot with caramelized peaches and mascarpone cream. Enjoy!