This week I decided it was time to upgrade to a new and improved waffle iron. I did some research while utilizing my new 14-day trial subscription to Cooks Illustrated and found a highly recommended model and went with it. I figure the staff at Cooks Illustrated has done the work and I trust them to tell me which one to buy. Now I had to find a waffle recipe to try it out on! I received a subscription to Martha Stewart Everyday Food magazine for my birthday and in my first issue was this recipe for Peanut Butter Waffles. Our family goes through a lot of peanut butter and we love to slather it on our waffles in lieu of butter. This seemed right up our alley. Just a hint of peanut butter flavor and a bit of saltiness in each bite made them absolutely delicious.
Peanut Butter Waffles
1 3/4 C. all-purpose flour
2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 C (1/2 stick) unsalted butter, melted
6 T. creamy peanut butter
2 C. buttermilk
3 bananas, sliced
3/4 C. maple syrup, for serving
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 dry ingredients. In a blender, blend butter and peanut butter until smooth. Add buttermilk and eggs and blend until combined. Add buttermilk mixture to flour mixture and stir until just combined.
Pour 1/2 C. of batter into waffle iron, leaving a 1/2-inch border on all sides. Close iron and cook until waffles are golden brown (2-4 minutes). Transfer waffles to rack in oven to keep warm; repeat with remaining batter. Serve with bananas and maple syrup.
Makes 6-8 waffles
Recipe from Martha Stewart Everyday Food Magazine May 2011