HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Peanut Butter Waffles

Makes about 6 large waffles, depending on iron size

 

Peanut butter has had a dedicated following since it was introduced as a health food at the St. Louis World's Fair in 1890. I find that peanut butter waffles get an enthusiastic response from the youngest to the oldest diners. It is not an overpowering ingredient in these waffles, and it goes perfectly with maple syrup. If you refrigerate your peanut butter; bring it to room temperature before mixing the batter or you will have a blob that is hard to mix. I personally use the chunky style.

 

2 cups unbleached all-purpose flour
2 tablespoons baking powder
1 tablespoon firmly packed light brown sugar
1/4 teaspoon salt
2 large eggs
4 tablespoons (1/2 stick) unsalted butter or margarine, melted
2/3 cup creamy or crunchy peanut butter
1-3/4 cups milk
1 banana, diced

 

1. Heat the waffle iron to medium-high, or according to manufacturer's instructions. In a large bowl, combine the flour, baking powder, brown sugar, and salt.

2. In a separate bowl, using a whisk or with an electric mixer on low speed, beat the eggs, butter, peanut butter, and milk until foamy, about 1 minute. Pour the peanut butter-milk mixture into the dry ingredients, stirring just until moistened and smooth. Fold in the diced banana.

3. Brush the waffle iron grids with oil or melted butter. Pour about 1/4 cup of the batter into the center of the iron. Close the lid and bake until the waffle is crisp and well browned, about 4 to 5 minutes. Remove the waffle from the iron with a fork to protect your fingers. Serve immediately, keep warm in a 200 degree oven until ready to serve, or cool completely on racks, store in plastic bags, and freeze for up to 2 months.

Buy the Book!

 

Bread for Breakfast
By Beth Hensperger
Ten Speed Press, March 2001
Paperback, $17.95
112 pages, color photographs throughout
ISBN: 1-58008-213-0
Recipe reprinted by permission.

 

Bread for Breakfast

Recipes

 

Cookbook Profile Archive

 
Kitchen Gypsy

This page created May 2001


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.