Peanut Butter Waffle Recipe with Raspberry Syrup
Emergency Essentials - August 21, 2012
Turn a lunchtime classic into a breakfast favorite with this delicious and innovative spin on waffles, which uses both whole wheat flour and peanut butter powder (much easier cleanup). Right in time for a great back-to-school breakfast!
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 adds a nice touch. And here's a tip: peanut butter powder is so much easier to clean up than real peanut butter!
1 cup whole wheat flour
1/3 cup dehydrated fat-free milk^
1/2 teaspoon salt
2 teaspoon 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
^Reconstitute before using. Follow directions on #10 can to reconstitute.
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 stir until smooth.
4. Bake on hot, oiled waffle iron.
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.
Raspberry Syrup Recipe
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup reconstituted freeze-dried raspberries
1. Combine sugar and cornstarch in a saucepan. Add water, stir, and heat to boiling.
2. Reduce heat and add reconstitued freeze-dried raspberries. Simmer for about 5 minutes.
3. Remove from heat and blend syrup in a blender (be careful here as syrup will be hot).
4. Strain syrup to remove raspberry seeds. Return to heat and simmer until thick and warm.
This article is sponsored by Emergency Essentials.
© LDS Living, 2012.