Creamy Cottage Cheese Waffles

• 4 tablespoons unsalted butter
• 1 34 cups all-purpose flour
• 2 teaspoons baking powder
• 14 teaspoon baking soda
• 12 teaspoon salt
• 1 cup cottage cheese
• 1 cup milk
• 2 large eggs
• 2 12 tablespoons honey
• 2 medium ripe peaches
• 1 lemon, juice of
• 2 tablespoons honey

1. Make Peach-Honey Pourbring 1 quart water to a boil in a saucepan; drop the peaches into the boiling water and keep them submerged for about 10-15 seconds.
2. Remove with a slotted spoon and, when cool enough to handle, slip off the skins.
3. Cut the peaches into small pieces and puree until smooth in a blender or food processor along with lemon juice and honey.
4. Taste and if needed, add more lemon juice or honey (this can be made up to 3 days ahead and refrigerated in tightly covered container).
5. Make the wafflespreheat waffle iron.
6. Melt butter; set aside.
7. In a bowl, whisk the flour, baking powder, baking soda, and salt.
8. In another bowl, beat together the cottage cheese, milk, eggs, and honey; combine well.
9. Dont worry if curds of cottage cheese remain.
10. Switch to a rubber spatula and gradually add the dry ingredients to the cottage cheese mixture, stirring only until the dry ingredients are incorporated; stir in the melted butter.
11. Lightly butter or spray the grids of you iron.
12. Spoon out 1/2 cup batter (or whatever is recommended by you wafflers manufacturer) onto the hot iron.
13. Use wooden spoon to smooth the batter almost to the edge of the grids.
14. Close the lid and bake until browned and crisp.
15. Serve the waffles immediately with Peach-Honey Pour.

unsalted butter, flour, baking powder, baking soda, salt, cottage cheese, milk, eggs, honey, peaches, lemon, honey

Taken from www.food.com/recipe/creamy-cottage-cheese-waffles-361985 (may not work)