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Peanut Waffles With Butterscotch Sauce

Yield: 12 (4-inch) waffles
Start to Finish 30 mins
Peanut Waffles With Butterscotch Sauce
  • 1 3/4  cups  all-purpose flour
  • 2  tablespoons  granulated sugar
  • 1  tablespoon  baking powder
  • 1/4  teaspoon  salt
  • 2  slightly beaten egg yolks
  • 1 3/4  cups  milk
  • 1/2  cup  cooking oil
  • 1/2  cup  chopped peanuts
  • 2  egg whites
  •  Margarine or butter (optional)
  • 1  recipe Butterscotch Sauce
  •  Fresh or frozen berries (optional)

1. In a mixing bowl stir together the flour, sugar, baking powder, and salt. In another bowl combine the egg yolks, milk, and oil; stir into dry ingredients all at once, stirring just until combined but still slightly lumpy. Stir chopped peanuts into batter. Set aside. In a small bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold egg whites into batter, leaving a few fluffs of egg white. Do not overmix.

2. Pour about 1 cup of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter.

3. Serve hot with margarine or butter, if desired, and Butterscotch Sauce. if desired, top with berries. Makes 12 (4-inch) waffles.

Butterscotch Sauce
  • 1 1/4  cups  packed brown sugar
  • 2/3  cup  light-colored corn syrup
  • 1/4  cup  milk
  • 1/4  cup  margarine or butter

1. In a medium saucepan combine brown sugar, corn syrup, milk, and margarine or butter. Bring just to boiling; reduce heat. Simmer, stirring occasionally, for 20 minutes. Serve warm. (Refrigerate any remaining sauce; reheat in saucepan over low heat.) Makes about 1-2/3 cups.

Nutrition Facts (Peanut Waffles With Butterscotch Sauce)
  • cal. (kcal) 375,
  • Fat, total (g) 18,
  • chol. (mg) 39,
  • sat. fat (g) 3,
  • carb. (g) 50,
  • fiber (g) 1,
  • pro. (g) 6,
  • sodium (mg) 279,
  • Percent Daily Values are based on a 2,000 calorie diet

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