If you leave breakfast up to the kids, chances are they’ll dream up something with peanut butter and jelly.
After all, it’s yummy, messy and fun!
Here’s a way to contain that idea into something that can be grab-and-go quick with minimum mess.
These waffles can be whipped up and eaten on the spot, but you also can stack them, with waxed paper in between, and freeze them in a plastic bag or freezer container until the next time you need a speedy PB & J waffle fix. Simply pop them in the toaster like those frozen waffles from the grocery store, and you’re set!
This recipe makes 10 waffles, and a two-waffle serving contains 12 grams of protein. If you’re on the go, spread the fruit preserves between two waffles, like a sandwich, and you’re ready! These waffles also make a nice snack-time pick-me-up.
PB & J Waffles
1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/4 cups milk
1/3 cup peanut butter
1 1/2 tablespoons melted butter or vegetable oil
Your favorite all-fruit preserves
Separate egg yolks and whites. In one bowl, whisk together peanut butter, egg yolks, milk and melted butter or vegetable oil. In a larger bowl, mix the flour, sugar, baking powder, baking soda and cinnamon. Pour the peanut butter mixture into the dry ingredients and mix until just moistened. In a separate bowl, beat the egg whites until stiff peaks form. Fold them into the batter. Using a preheated waffle iron according to manufacturer’s directions, bake the waffles until golden brown. Top with a dollop of all-fruit preserves.
— Mickey H. Gramig