2 cups buttermilk baking mix, such as Bisquick
1 cup milk
1 egg (chicken or duck)
1/3 cup molasses
1/4 cup light brown sugar
1 tsp. ground ginger
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
peach sauce (recipes below)
Combine all ingredients. Pour 1/2 cup of batter in preheated waffle iron and cook. Repeat with remaining batter. The finished waffles will be cake-like rather than crisp. Do not overcook, they will burn. Top with peach sauce. Makes about 6 waffles
Source unknown.
Peach sauces:
--- Peach sauce from canned peaches
The original recipe used this recipe, which is a good version to use in the winter.
16 oz. can sliced peaches in heavy syrup
1 Tbsp. cornstarch
1 Tbsp. lemon juice
Drain liquid from peaches into a saucepan. Stir in cornstarch mixed with lemon juice. Heat on medium until mixture thickens. Cut peach slices into pieces and add to sauce.
Source still unknown.
--- Peach sauce from fresh peaches
'Cause if you've got fresh peaches, you might as well use them.
4 fresh peaches, washed, pitted, and sliced
1/4 cup lemon juice (juice of about 2 lemons)
3 cups sugar
1 cup boiling water
In a microwave:
Place peaches in a large microwave-safe bowl. Add lemon juice and sugar; do not stir. Cover very tightly with plastic wrap (wrap all the way around the bowl to seal in the steam). Microwave on high for 5 minutes. Remove from microwave and remove plastic, being careful of the steam. Stir well. Re-cover and repeat until all sugar has dissolved. Whisk in boiling water and pour over waffles.
On the stove:
Place peaches, lemon juice, and water in a saucepan. Add sugar; do not stir. Bring to a simmer over medium-high heat. Cover and cook at a low simmer for 30 minutes. Do not stir while cooking, as this will break up the peaches. Remove from heat and pour over waffles.
Adapted from The Peach Truck
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
