Buttermilk Pecan Waffles with Peaches
Life feels full of transition right now. As if a baby on the way isn't a big enough life change, we've decided to add a move to the mix. We've been in this apartment for nearly 5 years – our entire married life – and have absolutely loved it. But between the five steep flights of stairs (plus another flight between the bedroom and bathroom!) and the lack of space for a baby nook, it's time to move on. It's really bittersweet, because we have so many wonderful memories here (many of them around our table) and we absolutely LOVE our neighborhood. But, at the same time, I truly cannot picture carrying groceries up these stairs at 8 or 9 months pregnant, or trying to lug a baby and a stroller up and down them! So the hunt has begun, and we have to be out of our apartment at the end of the month.
Looking for an apartment is like a full-time job in NYC. Between scouring Streeteasy for listings, visiting open houses, and gathering recommendation letters and financial statements for applications, it's seriously time consuming. Not to mention emotionally draining! We've looked some in lower Manhattan, but the prices are crazy expensive for absolutely tiny spaces, so we're leaning towards Brooklyn. We found a place we absolutely loved the other day (with a total dream kitchen) in Prospect Heights, and are waiting on pins and needles to see if they accept our application.
In the meantime, with all of these changes looming, I'm craving comfort. Specifically, waffles. Growing up, waffles were a special weekend treat in my family. We had one of the old-fashioned waffle makers – the kind that makes round, thin, crisp waffles (rather than the square, doughy Belgian kind). We'd eat our waffles smothered in butter and Aunt Jemima syrup, and usually eat some crunchy bacon on the side.
When Brandon and I got married, I added a waffle maker to our registry so we could continue the weekend tradition. We love our waffle maker and I love creating different varieties – like gluten-free blue cornmeal, gluten-free pumpkin spice, and traditional buttermilk. But lately, I'm on a pecan waffle kick. I discovered an incredible buttermilk pancake recipe on Fine Cooking that I adapted into waffles. I cut the recipe in half, cut way back on the amount of sugar, and added in some cinnamon and pecans, plus peaches on top. Usually, since I'm just making it for the 2 of us, I have extra batter. I started keeping it in the refrigerator overnight, and realized two amazing things: 1) it actually tastes better after sitting in the fridge overnight and 2) it's SO easy to make waffles in the morning when your batter is already made!
So voila! My new favorite breakfast: overnight buttermilk pecan waffles with peaches. I usually serve them with butter and maple syrup, but they're also fantastic with a dollop of Greek yogurt if you're feeling a bit more virtuous. In the midst of life's major transitions, I find rituals like these extra-comforting. And extra-delicious.
Have a great weekend, everyone - and I hope you enjoy the waffles!
BUTTERMILK PECAN WAFFLES WITH PEACHES
This waffle batter tastes better when made the night before - which makes waffle-making the next morning a breeze! Wait and stir in the pecans right before cooking.
Makes 4 waffles
1 cup all-purpose flour*
1 tablespoon sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1 cup buttermilk
1 tablespoon butter, melted, plus more for serving
1/4 cup chopped pecans, plus more for serving
1 peach, diced, for serving
Maple syrup, for serving
Whisk together the flour, sugar, baking powder, soda, sea salt, and cinnamon in a medium bowl. Measure out the buttermilk into a liquid measuring cup and add the egg; whisk together. Pour the buttermilk mixture into the dry ingredients; whisk until moistened. Add the butter and whisk until smooth.
Refrigerate the batter overnight (or for up to 2 days). When you're ready to make the waffles, preheat a waffle iron. Stir in the pecans to the batter. (NOTE: My waffle iron makes thinner, crispier waffles, though I'm sure this recipe would be delicious in a Belgian waffle maker.)
Spray your waffle iron with nonstick cooking spray (or lightly brush with oil or butter) and add a heaping 1/3 cup of batter. Close the waffle iron and cook for about 3 minutes or until the green light comes on. I usually let it cook slightly longer than recommended because I like mine extra-crispy!
Serve the waffles with butter, maple syrup, chopped pecans, and peaches. (They are also really delicious with a dollop of Greek yogurt!)
*Feel free to add substitute half of the flour with whole wheat flour: so 1/2 cup all-purpose flour and 1/2 cup whole wheat flour. Or, if you're gluten-free, substitute all of the flour with a GF flour mix.