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PEACH COBBLER WAFFLE BATTER 
1 (16 oz.) pkg. frozen peach slices, thawed, drained or 2 c. fresh peaches, peeled and sliced
1/2 c. sugar
1 3/4 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. sugar
1/2 c. milk
3/4 c. half and half
1/2 tsp. vanilla
2 eggs, separated
1 egg white
2 tbsp. vegetable oil
1/4 c. sugar
1 tbsp. ground cinnamon
Shortening or oil for grids
1 c. whipping cream

In a medium size saucepan, combine peaches and sugar. Let simmer until tender, about 15-20 minutes. Preheat waffle iron. Preheat oven to 250 degrees. In a medium size bowl sift together flour, baking powder, baking soda, salt, and sugar. In a large bowl beat together milk, half and half, vanilla, egg yolks, and oil. Gradually add flour mixture. Beat until smooth. In a small bowl whip egg whites until soft peaks are formed. Fold into hatter.

In a small bowl combine sugar and cinnamon. Set aside. Lightly rush hot grids with shortening or oil. Pour enough batter to fill 2/3 of the waffle iron. Cook until barely crisp about 3 minutes. Raise the lid and sprinkle 1 tablespoon of sugar and cinnamon mixture over the top. Close the lid and continue to cook until crisp and golden brown. Keep finished waffles warm in the oven on a rack until ready to serve. Repeat the process with the remaining batter. Do not stack waffles. While the waffles are cooking a small bowl whip cream until soft peaks are formed. Chill until ready to serve. To serve cover each waffle with hot peach cobbler topping. Dab whipped cream on top. Serve immediately. Makes about 4 waffles.

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