Cinnamon Peach Waffles

Our friends told us about some waffles they had for breakfast while on vacation in New York City, and we thought they sounded pretty nummy. My husband and I decided to try and make our own version, and they turned out DEEELISH! What makes these waffles extra special is the cinnamon cream and candied nuts that top it off. It's to DIE for!

Cinnamon Peach Waffles

2 large eggs, separated

2 cups flour

1 3/4 cups milk

1/2 cup vegetable oil

1 tablespoon brown sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

Toppings

1 cup whipping cream

3-4 tablespoons powdered sugar

1/2 teaspoon cinnamon

1 can peaches, drained and mashed (fresh can also be used)

Maple syrup, warmed

Pecans, lightly chopped and candied (see TIP)

Beat your egg whites in a bowl until foamy, fluffy, and almost stiff; set aside. Combine remaining waffle ingredients in another bowl and beat until just smooth. Gently fold beaten egg whites into mixture. Pour batter onto waffle iron as usual.

While waffles are cooking, whip the cream with powdered sugar and cinnamon until light and fluffy. To serve, spread a large spoonful of mashed peaches over each cooked waffle, then drizzle with the warm maple syrup. Top with a large dollop of cinnamon whipped cream and a handful of candied pecans. Makes 6 waffles.

TIP: To make candied nuts, simply scoop 2 or 3 tablespoons sugar in a small frying pan and heat over medium until it melts. Stir in nuts until nicely coated and then let cool. You may also throw the nuts in the broiler at this point to help brown them a bit more and to give the sugar coating an extra crunch. Just don't let them sit in the broiler for too long or they'll burn!