For the past ten days, Dan and I have been exploring the Pacific Northwest with Dan’s brother. A few days in Olympia, two in Portland, and the last few in Seattle for BlogHer Food.
The hardest part of coming home from such a long trip is figuring out dinner the first night back. The refrigerator gapes at me, empty save for some mustard, beer and Bailey’s. After eating out for so many meals in a row, we really don’t want to order in. By the same token, we’re so exhausted from the red-eye, I have no desire to cook, and even less to go to the grocery store.
This is where those frozen waffles I made the week before our trip came in handy. They require little to no effort to reheat, and I think I see the maple syrup lurking behind the bottle of salad dressing in the refrigerator door.
Tonight, we’ll dine on peanut butter and banana waffles – a heartier cousin to plain old buttermilk. The bananas count as a serving of fruit, right? And if not, I suppose I can open a jar of honeyed peaches from last summer. A complete breakfast for dinner, no (real) cooking required.
These waffles, stuffed with bananas and peanut butter, are a heartier version of the typical plain waffles. For an extra-special breakfast, stir in some mini chocolate chips before cooking.
- 2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup packed brown sugar
- 3/4 cup smooth peanut butter
- 1 ripe banana, mashed
- 1 1/2 cups low-fat milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- In a large mixing bowl, whisk the flour, baking powder, salt and brown sugar.
- Blend the peanut butter, banana, 1/2 cup milk, egg and vanilla in a blender or food processor until mostly smooth. There may be some banana chunks still, but that is fine.
- Whisk the peanut butter into the flour blend. Add the milk and stir until the batter is smooth.
- Cook the waffles according to your waffle iron's directions, using about 1/4 cup of batter for each waffle.
Make Ahead and Storage
This recipe is easily doubled. Allow the extra waffles to cool completely, then freeze them for quick breakfasts in the weeks to come.