Monday, June 7, 2010
Peanut Butter Waffles
What a great idea—put the peanut butter directly IN your waffles instead of just on top of them! These are yummy—the traditional waffles are reminiscent of peanut butter cookies while the Belgian waffles are more like peanut butter cupcakes. If desired, you can add ½ cup mini chocolate chips or chopped nuts to the batter (add to the dry ingredients first).
1 ½ cups + 2 tablespoons (7 oz) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
2 large eggs, at room temperature
¼ cup peanut or vegetable oil
1 ¼ cups milk (preferably low-fat or nonfat)
½ cup (4 ¾ oz) creamy peanut butter
1 teaspoon vanilla extract
Butter and maple syrup for topping
Whisk the flour, sugar, baking powder, and salt, if using, in a medium bowl; set aside.
Whisk the eggs and oil until uniform, then whisk in the milk, peanut butter and vanilla.
Grease and heat the waffle iron according to the manufacturer’s instructions.
Stir the flour mixture into the egg mixture with a wooden spoon just until moistened (the batter should still be a little lumpy—the trick to tender waffles is to get the flour incorporated without setting up any of its sticky glutens).
Pour a scant ½ cup of the batter (or amount as needed for your iron) into the heated waffle iron, close the lid, and cook according to the manufacturer’s instructions. Serve at once with butter and maple syrup, or place the waffles on a large baking sheet in your oven, set it to 170°F, and continue making more, keeping the prepared ones warm in the oven in one layer on a large baking sheet.