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Peanut Butter Waffles



Sift dry ingredients together in a bowl.
Process peanut butter, egg yolk, milk, vanilla and butter together in a blender.
Add milk mixture to dry ingredients and beat until well blended.
Pour a scant 1/2 cup of batter onto the heated waffle mold.
For Low-Fat, Low -Cholesterol Waffles: Use skim milk.
Leave out egg yolks.
Use liquid vegetable oils, like canola, corn or sunflower, instead of butter.
For Higher-Fiber Waffles: Sub 1/2-cup or more whole wheat flour.
Sub 1/4-cup wheat or oat bran.
For Sugarless Waffles: Sub 1 tablespoon of thawed all-natural white grape or apple juice, from concentrate for each teaspoon of sugar.
If adding more than 1 tablespoon of juice from concentrate, add a little less milk.