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Ginger–green tea waffles with summer peach sauce recipe

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Adjust Servings:
¾ cup Milk
1½ teaspoons loose Green Tea
1½ cups all-purpose Flour
2 tablespoons Sugar
2 teaspoons Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Salt (reduce to ¼ teaspoon if using all or part butter)
3 Egg , separated
16-ounce container plain Yoghurt , ¾ cup sour cream, or ¾ cup buttermilk
½ cup Shortening and/or butter, melted and cooled
1tablespoon finely grated fresh Ginger
1 summer Peach Sauce Chopped fresh peaches (optional)
Vanilla Yogurt , crème fraîche, or whipped cream (optional)
Chopped candied Ginger and/or freshly grated nutmeg (optional)

Nutritional information

Serving Size
216 kcals
11 g
49 mg
217 mg
26 g
1 g
5 g

Ginger–green tea waffles with summer peach sauce recipe

  • 20 minutes
  • Serves 16
  • Medium




This recipe makes crisp, light Belgian-style waffles but also works fine in a regular waffle baker. All-butter waffles are the richest and all-shortening waffles are the most crisp. If you use half melted butter and half melted shortening, you will get a perfect blend of buttery flavor and airy, melt-in-your-mouth texture.



In a small saucepan heat milk over medium heat just until simmering (small bubbles on the surface); remove from heat. Place green tea in an infuser (or place on a 4-inch square of 100%-cotton cheesecloth and tie with 100%-cotton string). Add tea to hot milk and steep for 5 minutes; remove tea and discard. Set milk aside to cool slightly.


In a large bowl combine flour, sugar, baking powder, baking soda, and salt; set aside. In a medium bowl lightly beat egg yolks with a whisk. Whisk in the warm milk, yogurt, shortening, and fresh ginger. Add yolk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).


In a clean large mixing bowl beat egg whites with an electric mixer on medium to high until stiff peaks form (tips stand straight). Stir a spoonful of whites into batter to lighten. Gently fold in the remaining whites.


Add batter to a preheated, lightly greased regular or Belgian waffle baker according to manufacturer’s directions. Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off the grid. Repeat with the remaining batter. Serve warm with Summer Peach Sauce. If desired, garnish with chopped peaches, yogurt, and/or candied ginger.


Summer Peach Sauce

Peel and chop 4 ripe medium peaches; set aside ¾ cup of the chopped peaches. Place the remaining chopped peaches in a small saucepan. Using a potato masher, mash peaches in saucepan. Stir in 3 tablespoons lemon juice, 2 tablespoons cornstarch, 1 tablespoon crystallized ginger or ¼ teaspoon ground ginger, and ⅛ teaspoon grated whole nutmeg. Bring to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir for 2 minutes. Remove from heat. Stir in the reserved ¾ cup chopped peaches and 2 tablespoons honey. Serve warm or at room temperature. Makes about 2½ cups sauce.


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