Peanut Butter Waffles

While doing my menu planning a couple of weeks ago, I came upon a really fun fact.  Apparently, January 24th is National Peanut Butter Day.  Who knew?

I'm not normally one to really buy into the whole "National Day of Whatever" thing.  I mean, pretty much every day is something day, right?  But I just could not let a day devoted to something as delicious as peanut butter pass me by.  So, I'm celebrating National Peanut Butter Day...all week.  

I'm kicking it off with a fabulous breakfast recipe that's as flexible as it is easy.  I made some adaptations, mostly because I didn't have whole-wheat flour on hand like I thought.  These waffles came together in no time flat; all you have to do is set the waffle iron to warm up and mix all the ingredients together in a single bowl.  Once they're cooked up, top them with anything you like.  I chose yogurt, honey, sliced bananas, and toasted peanuts this time around.  I can't wait to make them again so I can melt some good-quality jam and pile on the berries for peanut butter and jelly waffles.  After that, I'm thinking chocolate spread, a dollop of peanut butter, and more toasted peanuts.  Both with a tall glass of cold milk.  

Good morning.

Peanut Butter Waffles

adapted from epicurious

2 1/4 c. all-purpose flour
4 tsp. baking powder
3/4 c. peanut butter (creamy or chunky)
1 1/2 TBSP sugar
2 eggs, lightly beaten
2 1/4 c. milk (not skim)
1/4 vegetable oil
1/4 tsp. Kosher salt
cooking/baking spray or melted butter, for the waffle iron

1.  Preheat waffle iron.  Place a baking sheet with a wire rack in oven and set to warm.

2.  Put all ingredients except cooking spray or butter in a large bowl and, using a hand mixer and increasing speed, combine thoroughly.

3.  When wafle iron is heated, spray with cooking/baking spray or brush with butter.  Ladle in appropriate amount of batter and cook according to manufacturer's instructions.  Keep warm in oven or serve immediately with desired toppings.  Serves 6-8.



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