Since we make a lot of pancakes and waffles around here, I am always open to new recipes. I previously avoided the following Peanut Butter and Jelly Waffles from Taste of Home just because there is an extra step of separating the eggs and beating the whites into stiff peaks. The difference it makes in the final product makes the extra work so worthwhile, I expect I'll use the basic recipe for all future waffle endeavors. The addition of Reese's Peanut Butter Chips takes the recipe over the top where they can stand alone without the jelly and just a sprinkling of powdered sugar (or not) for good luck. Sorry there are no pictures, but trust me, you want to make these waffles.
Peanut Butter & Jelly Optional Waffles
adapted from Taste of Home
1 1/4 cups A/P Flour
3 TBLS sugar
1 TBLS baking powder
1/4 teas baking soda
1/4 teas cinnamon
2 eggs, separated
1 1/4 cup milk
1/3 cup peanut butter
3 TBLS butter, melted
2/3 to 1 cup peanut butter chips
Jelly, jelly syrup, powdered sugar, or topping of choice.
Combine flour, sugar, baking powder, baking soda and cinnamon in a large bowl. Mix well. In another bowl, whisk egg yolks, milk, peanut butter and butter until well combined. Stir into dry ingredients until just moistened. Fold in peanut butter chips. Beat egg whites till stiff peaks form and fold into batter. Cook as required by waffle iron. Top with jelly syrup (below), jelly or powdered sugar. Oh yeah, ice cream is a great topper, too!
Jelly Syrup: Heat 2/3 cup of jelly of choice in a small saucepan with two TBLS butter or margarine. Stir until well melted and whisk smooth. Pour over warm waffles.
OR if you're without peanut butter chips, make it peanut butter and chocolate: add one cup of semi-sweet chocolate chips.
Honeycrisp Salad with Crispy Sage and Maple Vinaigrette.
49 minutes ago