Recipe courtesy of Bobby Flay
Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: s: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 955
- Total Fat
- 57 g
- Saturated Fat
- 29 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 5 g
- Sugar
- 61 g
- Protein
- 14 g
- Cholesterol
- 223 mg
- Sodium
- 779 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: s: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 955
- Total Fat
- 57 g
- Saturated Fat
- 29 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 5 g
- Sugar
- 61 g
- Protein
- 14 g
- Cholesterol
- 223 mg
- Sodium
- 779 mg
Ingredients
Toasted Pecan Praline Sauce:
Sour Cream Waffles:
Directions
- For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.
- For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
- Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.
- Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.
