Monday, August 1, 2011
Happy August 1st!!! A new month, a new slate, a new start. I love that feeling.If you like peanut butter, you will love these waffles. The recipe comes from the May 2011 Everyday Food magazine. I really like this little novel-sized magazine. It features simple recipes, bright pictures and good everyday cooking tips. Nothing fancy, just real life cooking.The recipe featured here produces waffles the way they should be: fluffy on the inside, crisp on the outside, but with an unexpected flavor twist from the peanut butter. I suggest serving them with butter and jam for a breakfast reminiscent of the childhood sandwich favorite. They also make great afternoon snacks. Serve them with ice cream and hot fudge sauce for dessert. I served these with more peanut butter on top and some sliced strawberries this time. So many options... best to try them all!Peanut Butter WafflesMakes 6-8 | Everyday Food, May 20111 3/4 cups all-purpose flour 2 tablespoons sugar2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon coarse salt1/4 cup butter, melted, plus more for brushing waffle iron6 tablespoons creamy peanut butter2 cups buttermilk2 large eggs Heat waffle iron and preheat oven to 275 degrees; set a wire rack in a rimmed baking sheet and place in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a blender, blend butter and peanut butter until smooth, 1 minute. Add buttermilk and eggs and blend until combined, 1 minute. Add buttermilk mixture to flour mixture and stir just until batter is combined.Brush waffle iron with butter and pour in 1/2 to 3/4 cup batter, leaving a 1/2-inch border on all sides. Close iron and cook until waffles are golden brown, 2 to 4 minutes. Transfer waffles to rack in oven to keep warm; repeat with remaining batter. Serve with bananas or other fruit, whipped cream and maple syrup.