These waffles are light and fruity, probably because they contain nearly half a kilo of fruit. This is a good way to take advantage of Spring’s bounty with a decadent breakfast.
I’m still going through my bucket of loquats, which are sweet and ripe. Peaches are definitely coming into season, because two weeks in a row we’ve come home from the market with little specimens that turned out to be sweet and juicy. I blended the two fruits together to make this sweet, fragrant waffle.
You can find more of my loquat recipes here. If you can’t get loquats, you could use peaches alone. It would probably be just as good, only with a slightly different flavor.
For 10-12 waffles:
500 grams fruit (including pits) — I used half peaches and half loquats
1/2 cup buttermilk
2 eggs
40 grams butter
2 tablespoons sugar
1 tablespoon baking powder (10 grams)
1/4 teaspoon vanilla
1 1/2 cup flour
Peel the loquats, and cut the fruit off the pits. Mix with the buttermilk and blend until chunky. Add the eggs.
Melt the butter, and mix with the fruit. It’s OK if the butter doesn’t mix thoroughly and hardens into tiny flecks. Add the rest of the ingredients, beating until the flour is fully blended.
Pour 1/3 cup of batter into each 10-by-10 centimeter (4-by-4 inch) waffle well. Bake in the waffle iron until golden.
Alternative for those without a waffle maker: Pour spoonfuls of batter into lightly oiled pan, flip when golden underneath, in order to make pancakes.
