whole wheat waffles with sauteed nectarines

I am ashamed of myself for letting what seems like a bushel full of nectarines get to the point of overwhelmingly soft and squishily ripe.
I am ashamed of myself for never making waffles (read: in my life).
I am ashamed of myself for never rendering the above incorrect by pulling out the waffle iron a gracious friend gave to me over a year ago.
I am ashamed of myself for staying in bed way too late this morning, and this ending up as lunch rather than the jump start to my day.
I am ashamed of myself for being so ashamed of myself.
I am ashamed of myself for not being ashamed with myself.

Yes, these were my opening options for these waffles.

However, let’s skip the usual blame, justification, shame, circle I like to pull you through and in the name of Almost Hump Day discuss waffles. There are two decided camps. Waffle lovers and Pancake Addicts. Rarely do you find one person in both camps, but if you are me, and you happened to have gotten over your pancake fears and waffle fears in less than 6 months, then you certainly deserve a badge of awesome. I was a french toast groupie (actually, I haven’t left) but made room for another breakfast favorite when I discovered the simple way to make a pancake without the typical burnt exterior and liquid interior I seemed to be flipping out Saturday mornings. But there is one advantage I think waffles have over pancakes — dimples. Rivets. Dents. Whatever you want to call the little boxy indents across the surface of a waffle.

They collect little pools of butter and syrup forcing an exuding bodily sigh of happiness as you eat. Yes, I am literally saying, waffles melt away the bad crap that happens to you throughout the day — why do you think so many people have breakfast (read: waffles) for dinner. They, err we, love the simple, relaxed, nirvana-like state you drift away to after shoveling a mouthful of little butter pools into your mouth for dinner (or breakfast. Some days you just know are going to be bad).

One Year Ago: Boozy Baked French Toast and Lamb and Spinach Strudel

Whole Wheat Waffles with Sauteed Nectarines
Barely Adapted from Martha Stewart

Makes 10 – 12 waffles

1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon plus 1/8 teaspoon ground cinnamon
1/4 teaspoon plus pinch of freshly grated nutmeg
1/4 cup plus 1 1/2 teaspoons vegetable oil
3 tablespoons honey
5 large eggs
2 cups milk, plus more if needed
1 1/2 teaspoons pure vanilla extract
1 tablespoon molasses
Nonstick cooking spray, for waffle iron
Sauteed Nectarines, recipe below
Pure maple syrup, for serving (optional)
1/4 cup chopped toasted pecans or walnuts (optional)

Preheat waffle iron. Sift together both flours, baking powder, cinnamon, and nutmeg; set aside.

In a large bowl, whisk together oil and honey. Add eggs, milk, vanilla, and molasses; whisk well to combine. Add flour mixture and stir to combine; mixture should be lumpy and easily pourable, but not too thick. If mixture seems too thick, add a little more milk.

Spray waffle iron with cooking spray. Pour 1/2 cup batter into waffle iron. Cook until golden brown, about 1 1/2 minutes. Carefully remove waffle from iron and repeat process with remaining batter. Serve with nectarines, syrup and toasted nuts.

Sauteed Nectarines

5 – 6 ripe nectarines, peeled and sliced
2 tablespoons unsalted butter
3 tablespoons dark brown sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract

Melt butter in a non-stick skillet over medium heat. Add the nectarines and saute until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle sugar over the nectarines and saute for 1 minute. Add the lemon juice and vanilla extract and cook until the juices are very thick, which will take a 2 – 3 minutes or so. Serve warm over waffles.