Whole-Wheat Peanut Butter Waffles
2 1/4 cups whole-wheat flour
4 teaspoons baking powder
1/2 cup creamy peanut butter
1 1/2 tablespoons sugar
2 eggs, beaten
2 1/4 cups whole milk
1/4 cup vegetable oil
1/4 teaspoon kosher salt
In the bowl of an electric mixer fitted with the paddle attachment, combine the first 8 ingredients.
Preheat a waffle iron. When it is hot, brush it with the butter.
Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 3 to 5 minutes. Serve hot with maple syrup and butter or fresh berries.
For rainy-day baking, keep a bag of whole-wheat flour on hand in the refrigerator (it has a shorter shelf life than white flour, but the fridge will help extend it). Substitute it for half of whatever amount of white flour the recipe calls for to make cookies, muffins, pies, or cakes. And keep whole-wheat pasta, bread, and English muffins on hand to make kid-pleasers like whole-wheat mac-and-cheese, grilled cheese, or mini pizzas.
Published Cookie | May 2006
Found on epicurious.dom http://www.epicurious.com/