1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
¼ teaspoon salt
1 ¼ cups milk
⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 5 large peaches
½ tsp vanilla extract
1 ½ Tbsp lemon juice
- 3 tbsp cornstarch
½ cup white sugar
½ cup golden brown sugar
⅛ tsp cinnamon
- 1 cup water
Prepare the batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Allow the batter to rest for a couple of minutes while you prepare the filling.
Prepare the filling
- In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
- Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.
- Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That’s totally optional.
- Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.
Cook the stuffed waffle
Pour your waffle batter a quarter of the way in your Stuffed Waffle Iron.
- Add the peach filling (try to spread evenly and as close to the sides as possible without touching).
Proceed to cover the filling with the waffle batter.
Cook roughly 3 -5 minutes each side or until golden and crispy.
- Remove the waffle from the maker and allow it to cool for a minute or two.
- Optionally, drizzle some maple syrup over the stuffed waffle for added sweetness.
- Serve the peach filled waffle warm and enjoy!