These past few days, I’ve been really inspired by the fresh peaches I picked up at the Penn Quarter Farmer’s Market. I started things off with grilled peaches topped with mascarpone cheese and a balsamic reduction and then moved on to brunch foods with peach pancakes and honey cinnamon waffles with honey Greek yogurt and bruléed peaches.
A butane torch may not be the most common kitchen tool, but I am a firm believer in its abilities to help create amazing dishes–particularly a heavenly crème brûlée.
This morning, I decided to use the flame on some fresh peaches.
The flavors in this dish really complemented each other well. Instead of topping the waffles with syrup, I used a fat free honey Greek yogurt (Chobani) to balance out the sweetness of the peaches.
- 2 c. flour
- 3 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 6 tbsp. melted butter
- 2 large eggs
- 1 1/4 c. milk
- 1 tbsp. honey
Mix dry ingredients in large bowl and wet ingredients in a second bowl. Pour wet ingredients into dry ingredients and mix quickly. Bake on a warm waffle iron, per the waffle iron directions.
Sprinkle thinly sliced peaches with white sugar and use your butane torch to carmelize the sugar until light brown and crispy.
Top your waffle with a large dollop of yogurt, drizzle with honey, and top with peaches. Voila!