Peach Shortcake Waffles

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup whole milk
• 2 large eggs
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract
• 4 medium ripe peaches
• 2 tbsp brown sugar
• 1 tbsp lemon juice
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 8 leaves fresh basil leaves

Instructions

1. 1Preheat your waffle iron to medium-high heat according to the manufacturer instructions until the ready light indicates it is hot. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined and no lumps remain.
2. 2In a separate bowl, beat the eggs lightly, then whisk in the milk, melted butter, and vanilla extract until the mixture looks smooth and slightly frothy. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until a thick, slightly lumpy batter forms; do not overmix or the waffles will turn tough.
3. 3While the batter rests for a couple of minutes, slice the peaches into thin wedges, discarding the pits. Toss the peach slices in a medium bowl with the brown sugar and lemon juice so they begin to release their juices and look glossy.
4. 4Lightly brush or spray the hot waffle iron grids with a thin film of melted butter or nonstick spray. Scoop enough batter onto the center of the iron to cover three-quarters of the surface, close the lid, and cook until the waffle is deep golden brown and crisp on the outside, about 4 to 5 minutes depending on your iron.
5. 5Transfer each finished waffle to a wire rack so steam can escape and the exterior stays crisp while you cook the remaining batter. Keep finished waffles warm in a 200°F oven if needed.
6. 6Pour the heavy cream into a chilled bowl and whip with a hand mixer or whisk on medium-high speed until soft peaks form. Sprinkle in the powdered sugar and continue whipping just until medium peaks hold their shape; stop before the cream turns grainy.
7. 7To assemble, place one warm waffle on each plate and gently split it open like a biscuit if desired, or leave whole. Spoon a generous mound of the macerated peaches and their syrup over the waffle, then top with a cloud of whipped cream.
8. 8Tear the fresh basil leaves into small pieces and scatter them over the cream for a bright, summery finish. Serve immediately while the waffle is still crisp and the peaches are juicy.
9. 9If any waffles cool completely, re-crisp them for 1 minute in a toaster or 300°F oven before topping so the shortcake contrast stays perfect.