Monday, February 6, 2012
Last weekend I made these peanut butter waffles on a lazy Sunday morning. I added creamy peanut butter to Belgian waffle batter. It was an excellent choice. The peanut butter flavor comes through in every bite and creates a beautiful golden brown color. These waffles are super quick and hubby declared them his favorite waffles to date.
Peanut Butter Waffles
Modified from Better Homes and Garden Cookbook
Makes 16 4-inch waffles
1 3/4 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cups milk
1/2 cup cooking oil or butter, melted
6 tablespoons creamy peanut butter
1 teaspoon vanilla
In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside. In another medium bowl beat eggs slightly; stir in milk, oil, peanut butter, and vanilla. Add egg mixture all at once to the flour mixture. Stir until just moistened (batter should be slightly lumpy).
Pour 1 1/4 cups of batter onto grids of a preheated lightly greased waffle iron. Close the lid quickly and bake according to manufacturer's directions.
Use a fork to life waffle off iron. Serve warm with butter and syrup.