Peanut Butter Waffle with Cherry Jam

It’s Peanut Butter Waffle Time!

With a baseball bat!

Peanut Butter Waffle with Cherry Jam

Peanut Butter Waffle with Cherry Jam

A while back, I added this Proctor Silex Morning Baker waffle iron to my kitchen arsenal. My thought process went like this: I like pancakes, but I rarely make them because I suck at flipping pancakes. Why not make waffles instead?

It was a good plan. I like waffles too – maybe even more than pancakes. Still, I haven’t been making them as often as I’d like.

I’m running a half marathon this weekend, and thought that carb-loading made for a good excuse to whip up some waffles.

Enter: Peanut Butter Waffles from Isa’s Vegan Brunch cookbook. Recipe here.

This recipe makes a dense, tasty, peanut-buttery waffle that seemed much better suited for sandwich-style topping than plain ol’ maple syrup. To confirm, I’ve had them both ways: topped with jam, and topped with maple syrup. Jam for the win.

Honestly, one waffle is almost too much food for me. They’re pretty hearty. But they freeze well, so make a batch and freeze part of it for yummy future breakfasts – just pop the waffle in the toaster to reheat (or if you have a toaster oven, even better).

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