There are many things I love about being a part of Sunday Supper, most of all my fellow bloggers. Blogging can be a lonely, isolating thing, but being a part of the Sunday Supper community has been wonderful. I always look forward to reading their posts and comments on my post.
Another thing that I enjoy about the community is that it often forces me to prepare recipes I might otherwise not.
Since each week has a theme, I am always thinking of a creative, yummy idea to make that fits the theme. Some weeks that is easier than others. And a few weeks it is so tough that I have to take a week off. But most of the time, it gets my creative juices flowing in a way they otherwise may not, and it pushes me to make recipes I have always wanted to make.
This week’s theme is waffles. I have a waffle maker; in fact, I’ve had the same one for upwards of ten years. I used to make waffles quite regularly, but now my waffle maker sits idle most of the time. I talk about using it. I talk about making waffles. Trying different recipes. Whipping up something new for breakfast. Talk and talk and talk.
But I never do. I make oatmeal and smoothies and cereal and muffins and crisps, but not waffles. Rarely pancakes either. Can we have a pancakes Sunday Supper soon???
So this week, I made waffles. Yeasted Waffles with Peach Syrup to be exact. And I am so glad I did. These are really easy to prepare. You make the batter the evening before you want the waffles, and it is a breeze to put together. Then in the morning, you whip up the peach syrup which is to die for! And make the waffles and breakfast is served.
The waffles are tender and fluffy and everything I have ever wanted waffles to be. They are good plain but with that peach syrup showcasing the pure maple syrup and peak of the season fresh peaches, really my words can’t even do them justice.
So stop putting off making waffles or whatever else you talk about making over and over again. Have fun and do it!Print
- 1 ½ cups warm milk (I used almond/coconut blend, use what you love)
- 6 tablespoons olive oil
- 3 tablespoons honey
- 1 package active dry yeast
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla bean paste
- 1 heaping tablespoon coconut oil
- 4 peaches, sliced
- ½ cup pure maple syrup
- Make the batter. In a large bowl, stir together the milk, oil, and honey. Mix in the yeast and allow to sit until foamy, about 5 minutes. Stir in the flour and salt until combined. Then mix in the eggs and vanilla.
- Cover the bowl with plastic wrap and place in the refrigerator to rise overnight. The mixture should double in size.
- In the morning, remove the batter from the refrigerator while you make the peach syrup.
- In a medium pot over medium heat, melt the coconut oil. Add in the peaches and sauté, stirring frequently, until lightly caramelized, about 10 minutes. Add the syrup and simmer while you make the waffles.
- Cook waffles according to your waffle maker’s instructions. I liked mine on a medium setting, but use whatever setting you prefer.
- Serve waffles immediately with the warm syrup.
Additional time is necessary for the batter to rise
Adapted from How Sweet It Is
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Don’t forget to check out the other Sunday Supper dishes!
Sweet and Sinful:
- Banana Split Waffle Cake by The Bitter Side of Sweet
- Blueberry Buttermilk Waffles by Alida’s Kitchen
- Boston Cream Pie Waffles by Crazed Mom
- Chocolate Cherry Beet Waffles by Sew You Think You Can Cook
- Chocolate Chip Waffle Ice Cream Sandwiches by Turnips 2 Tangerines
- Chocolate Pizelles – The Italian Waffle by GirlAbroad
- Churro Waffles by The Redhead Baker
- Coconut Waffles by Omnivore’s Cookbook
- Dark Chocolate Waffles with Cherry Syrup by The Chef Next Door
- Easy Peasy Blueberry Sauce for Waffles by Pine Needles In My Salad
- Fluffernutter Waffles by Cindy’s Recipes and Writings
- Irish Cream Waffles with Whiskey Strawberries by Tramplingrose
- Japanese Green Tea Matcha Cream Topped Vegan Waffles by NinjaBaker
- Maple Bacon Waffle Ice Cream Cake by Dizzy Busy and Hungry
- Pineapple Upside Down Cake Waffles by Cookin’ Mimi
- Red, White and Blueberry Sourdough Waffles by Cooking With Carlee
- S’Mores Waffles by The Freshman Cook
- Spiced Banana Nut Waffles by Magnolia Days
- Strawberry Shortcake Waffles with Cinnamon Whipped Cream by Hezzi-D’s Books and Cooks
- Strawberry Waffle Cake by That Skinny Chick Can Bake
- Waffle Kebobs with Maple Yogurt Dipping Sauce by A Mind Full Mom
- Yeasted Waffles with Peach Syrup by Pies and Plots
Savory Brinner Winners:
- Asiago Waffle Egg Sandwiches by Grumpy’s Honeybunch
- Bacon Cheeseburger Waffles (Low Carb) by My Life Cookbook
- Bacon Waffles by Cosmopolitan Cornbread
- Biscuit Waffle Breakfast Stacks by The Weekend Gourmet
- Bleu Pig Potato Waffles by Culinary Adventures with Camilla
- Breakfast Poutine Waffles by She Loves Biscotti
- Cheesy Bacon Waffles with Spicy Ketchup by Momma’s Meals
- Cheesy Polenta Waffles by Cupcakes and Kale Chips
- Cheesy Spinach Waffles with Ham by Wholistic Woman
- Chicken & Waffles by Family Around the Table
- Corn Waffles Nachos-Style by Caroline’s Cooking
- Croque Monsieur Waffles by Un Assaggio of Food, Wine & Marriage
- Eggs Benedict Cauliflower Waffles by Life Tastes Good
- Korean Fried Chicken and Ramen Waffles by kimchi MOM
- Loaded Gluten Free Cornbread Waffles by Angels Home Sweet Homestead
- Luau Egg Benedict Waffle by Brunch-n-Bites
- Mexican Cornbread Waffles by Sunday Supper Movement
- Monte Cristo Waffle Sandwich by Palatable Pastime
- Pulled Pork Waffle Tacos by The Crumby Cupcake
- Pumpkin Cornbread Waffles with BBQ Chicken Thighs by Our Good Life
- Scallion Waffles by A Kitchen Hoor’s Adventures
- Sweet and Spicy Pecan Shredded Beef Waffles by Family Foodie
- Waffled Falafel Sandwiches by Food Lust People Love
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