The waffle-fest continues! Today was peanut butter waffles with maple cream cheese. Very nice. The Kidlet rated them quite highly. Personally, I thought they were nice, but not a stand-out. The maple cream cheese did complement them quite nicely though!

Peanut Butter Waffles

Slightly adapted from Waffles: Sweet, Savory, Simple by Dawn Yanagihara

Ingredients

• 235g all-purpose flour
• 1 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. coarse sea salt, ground
• 1/2 c. natural peanut butter
• 2 large eggs¹
• 2 c. buttermilk
• 2 Tbsp. brown sugar
• 2 Tbsp. unsalted butter, melted

Directions

1. Preheat your waffle iron.
2. Sift together the flour, baking powder, and baking soda.
3. Mix in the salt.
4. Warm the peanut butter up in the microwave for ~30 seconds to soften it and make it easier to mix.
5. In a large measuring cup, beat the eggs into the peanut butter.
6. Beat in the buttermilk, followed by the sugar.
7. Mix the butter into the wet ingredients.
8. Pour the wet ingredients into the dry and whisk until just combined.
9. Pour a portion of batter into the waffle iron and cook according to manufacturer's directions. If you like your waffles extra-crisp, leave them in for an extra 10-20 seconds. Repeat until all batter has been used.
10. Serve with maple syrup, maple cream cheese, and/or jam. Alternatively, serve with vanilla ice cream and strawberries for dessert.

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¹ My eggs were pretty small so I added an extra. This was definitely the right call as the batter was still quite thick even with the extra eggs. ^Back