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“I found this recipe in a leaflet that came with my waffle maker. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
18mins
SERVES:
6
YIELD:
6 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift dry ingredients together in a bowl.
  2. Process peanut butter, egg yolk, milk, vanilla and butter together in a blender. Add milk mixture to dry ingredients and beat until well blended.
  3. Pour a scant 1/2 cup of batter onto the heated waffle mold.
  4. For Low-Fat, Low -Cholesterol Waffles: Use skim milk. Leave out egg yolks. Use liquid vegetable oils, like canola, corn or sunflower, instead of butter.
  5. For Higher-Fiber Waffles: Sub 1/2-cup or more whole wheat flour. Sub 1/4-cup wheat or oat bran.
  6. For Sugarless Waffles: Sub 1 tablespoon of thawed all-natural white grape or apple juice, from concentrate for each teaspoon of sugar. If adding more than 1 tablespoon of juice from concentrate, add a little less milk.

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