I never met Elinor Jennings, but tonight's "Breakfast for Dinner" was brought to us by her Peanut Butter Waffle recipe. Today was a peanut butter kind of day. A few clouds outside, some rain, some blue skies, snowy mountains - waffles seemed like a good choice for an early spring evening. I'm glad they worked out. They turned out good. They drew comments like "where's the chicken?" They made the house smell good. They made us really thirsty! We're now out of milk.
Elinor's Peanut Butter Waffles
1 3/4 C flour
3 t baking powder
3 T sugar
1/4 t salt
1/4 C plus 2 T butter
6 T crunchy peanut butter (room temp)
1 1/2 C Milk (plus 1-2 T)
Mix flour, baking powder, sugar, and salt. Mix butter and peanut butter, then add eggs. Combine with a portion of wet then dry ingredients until mixed. Cook with waffle iron until golden brown. We served these with options: sliced bananas, raspberry jam, syrup, or Cool Whip Lite.
Recipe found in "Heirloom Baking with the Brass Sisters," pg. 35