Breakfast

chocolate waffles and peanut butter syrup

Start off making the peanut butter syrup by melting 3 tablespoons butter in medium saucepan over low heat. Stir in peanut butter until thoroughly combined. In small bowl, stir together syrup and water. Then stir syrup mixture into the peanut butter mixture. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, for about 5 minutes or until slightly thickened. Serve the syrup warm on top of the waffles.

While the syrup is simmering, you can combine 1/2 cup butter and chocolate in another medium saucepan. Cook over medium-low heat and stir constantly until melted and smooth. Remove from heat and stir in sugar. Then stir in eggs and vanilla, just until combined. Stir in flour, baking powder and salt. Whisk in milk until batter is smooth.

Add batter to a preheated, lightly greased waffle maker. Bake per manufacturer’s instructions. When done, use a fork to lift waffle off the griddle. Repeat with remaining batter. Serve topped with warm peanut butter syrup.

Cover and refrigerate any remaining syrup for up to 3 days.

 

Ingredients:

1/2 cup plus 3 tablespoons butter, divided
3 ounces unsweetened chocolate, chopped
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup milk
1/3 cup crunchy peanut butter
1 cup maple syrup
1/2 cup water

 

Number of servings: 6 (2 waffles each)

Cooking time: 20 minutes