The Bee’s Knees Peanut Butter Waffles
Waffles are in regular rotation in our house – they’re a must on weekends, and leftovers are frozen to pop into the toaster on more rushed weekday mornings. The addition of peanut butter boosts protein, which helps the boys get through long school days. If you don’t have The Bees Knees or Mighty Maple peanut butter, Smooth Operator or Crunch Time works well too – just add a tablespoon of maple syrup, honey or brown sugar to add a touch of sweetness.
- Yield:6 servings
- Prep Time:10 minutes
- Cook Time:20 minutes
- Total Time:30 minutes
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
2 cups milk
1/4 cup canola or other mild vegetable oil
- In a large bowl, stir together the flours, baking powder and salt. In another bowl, whisk together the Peanut Butter & Co. The Bee's Knees, eggs, milk and canola oil until smooth. Add the wet ingredients to the dry ingredients and stir just until blended.
- Preheat your waffle iron, then ladle in the batter (about 1/3-1/2 cup at a time) and cook according to the manufacturer’s directions, or until crisp and golden.
- Repeat until you have used up all the batter. If you’d like, you can keep the waffles warm in a baking dish in a 250°F oven while you finish cooking the batter.
- Spread some more Peanut Butter & Co. The Bee's Knees on top or drizzle with maple syrup. Serve and enjoy!