Fun food, PB&J-style

If you leave breakfast up to the kids, chances are they’ll dream up something with peanut butter and jelly.

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
2 eggs
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.

 


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