[Pittsburgh friends! I’m signing books tomorrow — Saturday, Sept 6 — at South Hills Village Barnes & Noble. Come play!]
And cinnamon honey butter. Oh my gosh.
It’s September — am I still allowed to talk about peaches? If I can find good ones here, you can probably find them almost anywhere. There are still a few days left to savor fresh peaches before they fade away. Live it up.
Over the last few months I’ve become a total breakfast-carb fiend. I’ve always liked pancakes and waffles, but I usually pair them with eggs so I don’t fall into a food coma. Lately, though, since baking this little yeasted-batter wonder, I want all the pancakes and waffles to ever exist. Give me all the pancakes and no one gets hurt.
A few weeks ago I had perfect pancakes at Marty’s Market topped with a huge scoop of cinnamon butter. The pancakes were hot and steamy and that pat of butter melted over the edges — it was heavenly. I’ve craved that cinnamon butter ever since. Eddie makes pancakes every Sunday and I’ve thought about surprising him with it, but often I’m glued to the couch on that day because it’s the one time I don’t cook.
P.S. It’s fabulous.
The butter idea came from that pancake moment. The peaches come from my relentless fruit obsession — they’re so juicy and hydrating — and I kept imagining fluffy waffles topped with caramel-roasted peaches, plenty of cinnamon, and that honeyed butter. Farmers markets are overflowing with peaches right now, and I secretly wish the season would last forever. The good news: your peaches don’t need to be perfect. You’re roasting them until they’re soft and caramelized, so slightly imperfect fruit works great.
I’m not sure I can eat any other waffles now. Yeasted waffles are absurdly fluffy, like a big cloud you want to nap on and then cover in sugar and butter. They have a faint, pleasant yeasted flavor and remind me of the Belgian waffles we made in college — the ones that took forever in the single waffle iron but tasted like the best thing you’d ever eaten, especially if you were a little hungover.
You get me?
This feels like my final summer hurrah. Even though it stays warm for a few more weeks, peaches will be gone before long and we’ll shift into fall produce — but that’s fine because butternut squash season is coming, and I get wildly excited about it. Some people go crazy for pumpkin; I go crazy for butternut squash.
Ready for brunch?
Vanilla Yeasted Waffles with Roasted Peach Maple Syrup
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Ingredients
Vanilla yeasted waffles
- 1 1/2 cups warm whole milk
- 6 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 1/2 teaspoons active dry yeast
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla bean paste
Roasted peach maple syrup
- 3 peaches, chopped
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups maple syrup
Cinnamon honey butter
- 6 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- pinch of salt
Instructions
Vanilla yeasted waffles
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In a bowl, combine the warm milk, melted butter and honey. Sprinkle the yeast on top and stir, then let sit until foamy, about 15 minutes. Stir in the flour and salt until incorporated, then whisk in the eggs and vanilla paste. Cover the bowl with plastic wrap and let rise for an hour before cooking. If you prefer, refrigerate overnight and cook in the morning. I like to make the peach syrup and the butter while the batter rises.
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Heat your waffle iron to the desired setting and add batter. Yeasted waffles take a little longer than regular waffles — allow about 5 minutes per waffle. Serve with the roasted peach maple syrup and cinnamon honey butter.
Roasted peach maple syrup
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Preheat the oven to 375°F. Place the chopped peaches on a baking sheet and toss with the melted coconut oil, cinnamon, and salt. Roast for 30 to 35 minutes, flipping once or twice, until the peaches are softened and caramelized.
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Warm the maple syrup in a saucepan over low heat. Add the roasted peaches (and any juices from the pan) and heat gently until ready to serve.
Cinnamon honey butter
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Combine the softened butter, honey, cinnamon and a pinch of salt in a bowl. Mix until smooth and well blended. Store in the fridge until ready to use.
Notes
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I appreciate you so much!
That butter.