Peanut Waffles With Butterscotch Sauce
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Granulated sugar||2 Tablespoon|
|Baking powder||1 Tablespoon|
|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)|
|Butterscotch sauce||1 Cup (16 tbs)|
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.