I'm on vacation. But I haven't gone anywhere. So what this means, for my children anyway, is that instead of having a stale granola bar thrown at them on the way out of the door in the morning, I might actually get out of bed and lovingly make them a real live breakfast. And for the past two days that's been waffles.
it's blurry, but just pretend you're just getting up to eat waffles and your eyes aren't quite awake yet
Last night I was thinking of my ongoing love of peanut butter, and then a thought of waffles, so the logical next step was peanut butter waffles. With bananas and chocolate syrup of course.
The recipe is from Martha Stewart. It makes a light textured waffle that's a bit crispy on the outside...just like I like it. The little darlings had better enjoy, next week it's back to slinging granola bars at their heads.
- 1 3/4 cups all-purpose flour (spooned and leveled) umm, sure Martha
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for brushing waffle iron
- 6 tablespoons creamy peanut butter
- 2 cups buttermilk
- 2 large eggs
- 3 bananas, sliced, for serving
- 3/4 cup pure maple syrup, for serving OR Chocolate, perhaps
Directions
- 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 and maple syrup.
