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These cherry jasmine waffles have fluffy on the inside, crispy on the outside waffles, topped with cherry sauce and jasmine whipped cream. #cherries #jasminetea #waffles #brunch #whippedcream

Cherry Jasmine Waffles

These cherry jasmine waffles pair fluffy waffles with sweet juicy cherries and decadent jasmine-flavored whipped cream.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword almonds, breakfast, brunch, cherries, dessert, jasmine tea, tea, vegetarian, waffles, whipped cream
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 waffles
Calories 253 kcal

Ingredients

Jasmine Yogurt Whipped Cream

  • 1/4 cup Greek yogurt
  • 2 apricots pitted (optional; also could sub in a couple T apricot jam)
  • 1/4 cup heavy whipping cream cold
  • 1 T ground jasmine tea

Cherry Almond Sauce

  • 6 oz frozen pitted dark sweet cherries no need to thaw
  • 1/4 cup cherry preserves any works; I used apricot
  • 1/2 tsp almond extract

Waffles

  • 2 cups all purpose flour
  • 2 T granulated sugar
  • 1 T baking powder
  • 1 tsp kosher salt
  • 1 3/4 cups milk room temperature (preferably 2% or whole)
  • 1/3 cup canola oil
  • 2 eggs room temperature

Instructions

Jasmine Yogurt Whipped Cream

  1. Blend the yogurt and apricots until the apricots break down to your desired consistency; I like a bit of texture so I left some apricot bits in there, but feel free to blend the heck out of it. Add the jasmine to the cream and whip until stiff peaks form. You can do this with an electric mixer (hand or stand), or by hand, or shake it in a jar. Fold the whipped cream into the yogurt until combined. Refrigerate until ready to use.

Cherry Almond Sauce

  1. Combine the cherries and preserves in medium saucepan. Bring to a boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove from heat; stir in almond extract.

Waffles

  1. Combine the dry ingredients in a bowl. In another bowl, whisk the wet ingredients. Gradually add the wet ingredients to the dry ingredients; stir just until blended (lumps okay). Scoop 1/3 cup portions onto waffle maker. Cook until lightly brown and steam stops coming out of the waffle maker. Remove waffles from maker (I like letting them cool on a wire rack, or you can keep them in a warm oven) and repeat with remaining batter.
  2. Place waffles on plates. Top with cherry sauce, whipped cream and toasted almonds.

Recipe Notes

Waffles from my middle school cooking class, sauce from Bon Appetit, March 2009.