Have you ever had peanut butter waffles? If not, you are in for a treat. They are very simple to make and have an amazing flavor. The honey in the recipe adds a nice touch. And here's something you will like: peanut butter powder is so much easier to clean up than real peanut butter!
While gathering the ingredients for the waffles, we came across some freeze-dried raspberries and decided to make some homemade raspberry syrup as well. It was a perfect combination.
Peanut Butter Waffles
1 cup whole wheat flour
1 cup dehydrated fat-free milk*
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs, beaten
1/4 cup honey
1/2 teaspoon vanilla
1/2 cup dehydrated peanut butter powder*
1 1/4 cup water
1. Combine flour, dehydrated milk, salt, and baking powder.
2. In a separate bowl, beat eggs, honey, vanilla, and peanut butter. Mix in water.
3. Add egg mixture to milk mixture and mix until smooth.
4. Bake on hot, oiied waffles iron.
Variation: Peanut Butter Pancake
Use same recipe but use 3/4 cup of water instead of 1 1/4 cup water.
*Reconstitute before using. Follow directions on #10 can to reconstitute.
(All freeze-dried and dehydrated products can be purchased at beprepared.com, or call 1-800-999-1863.)
Raspberry Syrup Recipe
1 cup sugar
2 tbsp cornstarch
1 cup water
1 cup reconstituted freeze-dried raspberries
Combine sugar and cornstarch in a saucepan. Add water, stir, and heat to boiling. Reduce heat and add reconstituted freeze-dried raspberries. Simmer for about 5 minutes. Remove from heat and blend syrup in a blender (be careful here as syrup will be hot). If desired, strain syrup to remove raspberry seeds. Return to heat and simmer until thick and warm.
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