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.
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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