Marshall Slocum Inn
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Sunday Brunch

August 26, 2012 by Marshall Slocum Inn

It’s Sunday, and what could be better than sleeping in and then enjoying a nice filling brunch? I’ll tell you… not much.  And since it’s peach season over at Sweetberry Farm, make sure to use those fresh picked peaches in this recipe for Blueberry-Sour Cream Waffles with Peaches.

Ingredients:

Waffles:

  • 4 eggs
  • 2 cups milk
  • 3 ounces butter, melted
  • 4 cups sour cream
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 4 cups all-purpose flour
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 2 cups fresh blueberries

Topping:

  • 5 ounces butter
  • 1 tablespoon nutmeg
  • 2/3 cup brown sugar
  • 1/4 cup cinnamon
  • 2 pounds sliced peaches
  • powdered sugar

Directions:

  • Preheat Belgian waffle iron
  • To make waffles: Separate eggs. Add milk, butter, sour cream, baking soda, baking powder, flour and salt to the yolks. Mix until combined. Beat egg whites until soft peaks form, add the sugar and beat until stiff.  Fold egg whites into batter mixture.
  • Pour 3/4 to 1 cup batter into iron
  • Place 10 to 12 blueberries in batter and cook until waffles are crisp and golden brown
  • For topping: melt butter in large skillet.  Add nutmeg, brown sugar, and cinnamon.  Add peaches and cook over medium heat until peaches are very soft
  • Spoon peach mixture over waffles and sprinkle with powdered sugar
  • (Makes 10-12 servings)
  • Enjoy!
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