With a baseball bat!
A while back, I added this Proctor Silex Morning Bakerto 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 Recipe here.cookbook.
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, 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).