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Peanut Waffles With Butterscotch Sauce

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  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3568 Calories from Fat 1842

% Daily Value*

Total Fat 210 g322.4%

Saturated Fat 47.3 g236.3%

Trans Fat 0 g

Cholesterol 478.4 mg159.5%

Sodium 2160.8 mg90%

Total Carbohydrates 358 g119.4%

Dietary Fiber 12.1 g48.6%

Sugars 157.8 g

Protein 72 g144.2%

Vitamin A 30.5% Vitamin C

Calcium 183.2% Iron 89.9%

*Based on a 2000 Calorie diet

Peanut Waffles With Butterscotch Sauce Recipe