Waffles: PB&J Waffle Sandwiches

By NicoleS

Peanut butter waffles with warm jam and a smear of extra peanut butter make for gooey, luscious sandwiches you can eat with a fork and knife. Or, you can use your hands if you don't mind getting a little messy.

Ingredients

• 1 cup jam or preserves or your choice, such as raspberry, strawberry, or blackberry
• 2 large eggs
• 1 1/2 cups whole milk
• 1/2 cup creamy peanut butter, plus about 1/2 cup for the sandwiches
• 1/4 cup unsalted butter, melted, or 1/4 cup canola oil
• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Confectioners' sugar, optional

Preparation

Step 1

Place the jam in a small microwave-safe bowl or a small saucepan. Heat until just gently warmed and loose enough to pour, 30 seconds in the microwave or about 3 minutes on the stove top over low heat, stirring. Stir and place in a serving bowl or pitcher.

Preheat a waffle maker.

In the bowl of a stand mixer using the paddle attachment, whip the eggs, milk, 1/2 cup peanut butter, and butter on medium speed until smooth, 2 minutes.

In a medium bowl, mix tougher the flour, sugar, baking powder, and salt. With the mixer on low speed. add the dry ingredients to the peanut butter mixture until just combined.

Ladle the batter into the waffle maker, using 1/2-3/4 cup batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3-4 minutes.

Using a spatula, remove the waffles from the waffle maker. Cut regular waffles in half, or separate large Belgian waffles into quarters. Place a waffle piece on a plate, and spread some peanut butter on top. Pour some of the warmed jam on top, then top with another piece of waffle, or leave open-faced if using thicker Belgian waffles. Dust with confectioners' sugar. Repeat with the remaining waffles and serve right away.