Whole Wheat Waffles with Bourbon Peaches

For the bourbon peaches:

In a saute pan melt the butter over medium high heat. Add in the sliced peaches and saute for a minute. Add the bourbon, brown sugar, and vanilla. Saute another 2 minutes or until the peaches have caramelized slightly and the sauce has thickened.

For the waffles:

In a small saucepan over medium heat melt the butter. Continue to heat the melted butter until it starts to foam. This is good! Stir the foamy butter until the foam subsides and starts to brown. Once the butter is a caramel color remove it from the heat and pour it in a small dish to cool.

Preheat your waffle iron according to manufacturer’s instructions.

In a mixing bowl whisk together the whole wheat flour, salt, cinnamon, sugar, and baking soda.

In another bowl whisk together the buttermilk, egg yolk (save the egg white in another bowl), cooled brown butter, and almond extract. Mix to combine. Add the wet ingredients into the dry and fold together until combined.

Using a stand mixer, hand mixer, or a whisk, whisk the egg white until stiff peaks form, about 2-4 minutes. Gently fold the egg white into the waffle batter being careful not to deflate it.

Using a 1/2 cup measuring cup, scoop out the batter and add it to the heated and greased waffle iron.
Cook the waffle until golden brown and crispy. Remove the cooked waffle to a plate and finish cooking the rest of the batter.

Spoon the bourbon peaches over the waffle and top with butter and maple syrup if desired.

The waffle recipe was adapted from The Complete America’s Test Kitchen TV Show Cookbook.