These cinnamon waffles with peach syrup are so delicious, and so simple to make!
Happy New Year! It’s that time of year again to re-evaluate our priorities and focus on what’s most important to us. I usually have a long list of New Year’s resolutions and ways I want to improve myself, but this year my only goal is to eat everything on Bill Oakley’s “Best Things I Ate in Portland in 2019” list. I know it sounds like a ridiculous (and fairly unambitious goal) but it actually accomplishes several things for me: it encourages me to get out of my rut of only ordering food from the three restaurants within a mile of my house, it encourages me to explore the city (since I tend to never cross the river unless I absolutely have to), and it gives us lots of ideas for date nights and lunch dates. I’m excited to try all of the delicious foods this coming year!
This time of year also seems like a great time to get organized and give the house a thorough cleaning. I always like to do an inventory of my pantry and freezer, and make a plan to use up everything that’s getting close to its expiration date so I can restock with fresh food. We had such a bounty of fresh fruit this summer, and I saved a lot of it in the freezer for winter days, knowing it would make me happy to taste the summer fruit when it’s gloomy outside. I made these cinnamon waffles with peach syrup using some peaches I picked and froze last July, and they were a bright little taste of summer on a cold winter day!
The cinnamon waffles are a slight variation on my golden butter waffles, and I love that they’re crisp on the edges, and light and fluffy on the inside. The cinnamon and brown sugar make them extra delicious! The peach syrup is so quick and easy to make, and it adds so much delicious flavor. I finished the waffles with a dollop of whipped cream and a sprinkle of cinnamon, and served them with a little thick cut bacon on the side. It was a totally delicious breakfast!
Cinnamon Waffles with Peach SyrupPrint Recipe
for the peach syrup:
- 1 1/2 cups fresh or frozen peaches chopped
- 1/4 – 1/2 cup sugar depending on the sweetness of your peaches
- 1/2 tablespoon lemon juice
- 1/2 tablespoon corn starch
- 2 tablespoons water
for the cinnamon waffles:
- 2 eggs
- 1/2 cup oil
- 1 3/4 cup milk
- 1 teaspoon vanilla
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- To make the syrup, add the peaches, sugar, and lemon juice to a medium pot and stir well. Bring the mixture to a simmer over medium heat. While the mixture is heating, dissolve the corn starch in the water and whisk until smooth. Add the corn starch mixture to the peach mixture and stir well. Let simmer 2-3 minutes, or until slightly thickened. Remove and let cool slightly before serving. Store in the refrigerator.
- To make the waffles, in a large bowl, beat the eggs until fluffy. In a small bowl or measuring cup, whisk together the oil, milk, and vanilla. Add the milk mixture and stir to combine. Add the flour, baking powder, salt, and brown sugar, and mix until just combined (small lumps are ok). Let sit five minutes. While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker’s directions. (For my belgian waffle maker, 1 cup of batter cooked for 3 1/2 minutes was perfect.) Serve hot with peach syrup poured over the top.