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Peanut Waffles With Butterscotch Sauce

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Ingredients
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Granulated sugar 2 Tablespoon
  Baking powder 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Slightly beaten egg yolks 2
  Milk 1 3⁄4 Cup (28 tbs)
  Cooking oil 1⁄2 Cup (8 tbs)
  Chopped peanuts 1⁄2 Cup (8 tbs)
  Egg whites 2
  Butterscotch sauce 1 Cup (16 tbs)
Directions

1 In a mixing bowl stir together the flour, sugar, baking powder, and salt. In another bowl combine the egg yolks, milk, and oil; stir into dry ingredients all at once, stirring just until combined but still slightly lumpy. Stir chopped peanuts into batter. Set aside. In a small bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold egg whites into batter, leaving a few fluffs of egg white. Do not overmix.
2 Pour about 1 cup of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast

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