No wonder people eat peanut butter on toast for breakfast-it’s an easy hit of protein to start the day. Truth be told, there are lots more ways to get peanut butter into your favorite recipes: light peanut butter biscuits, peanut butter-stuffed French toast, and even the blowout, holiday-morning breakfast of peanut butter sticky buns. You may want to consider extending breakfast well into lunch!
Biscuits may be a southern religion, but we’re not above enhancing them with peanut butter, one of the South’s best products. Serve these with plenty of grape jelly on the side or try them with your own Refrigerator Strawberry Jam (page 17).
MAKES 8 BISCUITS
4 cups all-purpose flour, plus additional for dusting
1 tablespoon baking soda
1/4 teaspoon salt, optional
1/2 cup creamy standard peanut butter
6 tablespoons solid vegetable shortening
11/3 cups yogurt, preferably nonfat
1. Adjust the baking rack so it’s in the center of the oven and preheat the oven to 400°F. Line a large baking sheet with a silicone baking mat or parchment paper; set aside.
2. Use a fork to mix the flour, baking soda, and salt, if using, in a large bowl until the baking soda is evenly distributed. Add the peanut butter and shortening; press through the tines of the fork or through those of a pastry cutter, pushing against the sides and bottom of the bowl to break up the peanut butter and shortening and mix it with the flour until the whole thing looks like coarse meal. Stir in the yogurt with the fork until a soft dough forms.
3. Dust a clean work surface with flour and turn the dough out onto it. Lightly flour the dough, then pat it with your hands until it’s a circle about 12 inches round and 1/2 inch thick. Don’t compress the dough; just press lightly with your fingers. Cut the circle into biscuits using a 2-inch-round cookie cutter, a 2-inch-round biscuit cutter, or a thick-rimmed, 2-inch-wide drinking glass.
4. Transfer the biscuits to the prepared baking sheet. You can gather the dough scraps together and press it again to make more biscuits, but the extra pressure and the extra flour on your work surface and in the dough will make the biscuits tougher. Bake until firm and golden, about 12 minutes. Cool on the baking sheet for 2 minutes, then serve at once.
Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, or 1/4 teaspoon grated nutmeg with the baking soda.
Stir in 1/2 cup of any of the following with the yogurt: chopped dried apples, chopped dried apricots, chopped pitted dates, dried cranberries, dried currants, mini chocolate chips, or raisins.
Before they go in the oven, brush each biscuit with a mixture of 1 large egg white and 1 teaspoon water. You can also add 2 teaspoons sugar to this mixture.
Brush the unbaked biscuits with 2 tablespoons unsalted butter, melted and cooled, then sprinkle them with a mixture of 2 tablespoons sugar and 11/2 teaspoons ground cinnamon.
Here’s a yeast-raised, peanut butter-filled coffee cake you can even make ahead and freeze—just thaw it at room temperature on a wire rack for about 1 hour before serving, then pop it in a preheated 300°F oven for 10 minutes if you want to warm it up.
MAKES 1 COFFEE CAKE RING (ABOUT 12 SERVINGS)
1/3 cup warm milk (regular, low-fat, or nonfat), heated to about 115°F
1/4 cup granulated sugar
One 1/4-ounce package active dry yeast
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup solid vegetable shortening, melted and cooled
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
21/2 to 3 cups all-purpose flour, plus additional for dusting
Nonstick spray
3/4 cup crunchy standard peanut butter
1/4 cup packed dark brown sugar
2/3 cup raisins
1. Pour the warm milk into a large bowl, stir in the sugar, then sprinkle the yeast over the top. Set aside until foamy, about 5 minutes. (If the yeast never foams, start over—the yeast was bad or the milk was too hot or cold.)
2. Use an electric mixer at medium speed to beat two of the eggs into the yeast mixture, then beat in the vanilla and salt until smooth. Beat in the shortening and butter until smooth.
3. If you’re using a stand mixer: remove the beaters and attach the dough hook. Knead at low speed, adding more flour in 1/2-cup increments until a soft, pliable dough forms. Continue kneading for 5 minutes, adding small amounts of flour if the dough becomes sticky or starts to crawl up the hook. Because of the day’s humidity, you may or may not use all 3 cups of flour.
If you’re working by hand: stir about 2 cups of flour into the yeast mixture, maybe a little more, just until a dough starts to cohere. Dust a clean work surface with flour and turn the dough out onto it. Knead for 5 minutes, pressing the dough with the heel of one hand while stretching it away from you with the other. Add more flour sparingly should the dough become sticky; be sure to knead any extra flour fully into the dough.
4. Spray a large bowl with nonstick spray; gather the dough into a ball and place it in the bowl. Turn it over to coat it, then cover the bowl with a clean kitchen towel or plastic wrap. Set aside in a warm, dry place until doubled in bulk, about 1 hour.
5. Meanwhile, clean the beaters and make the filling. In a medium bowl, beat the peanut butter, dark brown sugar, raisins, and the remaining egg at medium speed until smooth. Set aside.
6. Once the dough has doubled in bulk, gently push your fist into it to deflate it, then turn it out onto a lightly floured work surface. Dust the dough and your rolling pin with flour, then roll the dough into a 15 × 20-inch rectangle with one of the longer sides facing you.
7. Spoon and spread the peanut butter filling onto the dough, leaving a 1-inch border on all sides. Starting with the long side closest to you, roll the dough into a tight log, taking care to keep the filling inside but still to make as compact a log as possible. Bring the ends of the log together to make a ring.
8. Line a large baking sheet with a silicone baking mat or parchment paper, then transfer the ring to it. Cover loosely with a clean kitchen towel or plastic wrap and set aside in a warm, dry place until doubled in bulk, about 1 hour. Meanwhile, position the rack in the center of the oven and preheat the oven to 350°.
9. Uncover the ring and use a sharp paring knife or a razor blade to make five equidistant slits across its top, each slit about 1 inch deep. Bake until lightly browned and the ring sounds hollow when tapped, about 35 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool at least another 10 minutes before slicing. Serve warm—or cool completely, wrap tightly in plastic wrap, and freeze for up to 2 months.
You can replace the raisins with an equivalent amount of any of the following: chopped dried figs, cocoa nibs, dried cranberries, dried currants, or semisweet mini chocolate chips.
Once the coffee cake ring has cooled, brush this easy glaze over the top right before you serve it.
2 tablespoons orange juice
2 teaspoons grated orange zest
2 teaspoons unsalted butter, melted and cooled
1 to 11/4 cups confectioners’ sugar
Mix the orange juice, zest, and melted butter in a small bowl; stir in just enough confectioners’ sugar so that a smooth, thick glaze forms. Drizzle over the coffee cake ring.
Here’s a new morning ritual: a healthy granola that’s not loaded down with oil, but that’s full of dried fruit, crunchy oats, healthy wheat germ, and (of course) peanut butter. Serve it with applesauce, milk, soy milk, yogurt, or cultured soy milk.
MAKES ABOUT 9 CUPS (OR ABOUT 9 SERVINGS)
41/2 cups rolled oats (do not use steel-cut or quick-cooking oats)
1 cup wheat germ
1 cup unsalted sunflower seeds
1/2 cup powdered nonfat dry milk
2 teaspoons ground cinnamon
1/3 cup packed dark brown sugar
3 tablespoons apple juice
2 tablespoons unsulphured molasses (see Note)
2 tablespoons honey (see page 10)
3/4 cup crunchy standard peanut butter
1 cup raisins
1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 300°F. Mix the oats, wheat germ, sunflower seeds, powdered nonfat dry milk, and cinnamon in a large bowl; set aside.
2. Whisk the brown sugar, apple juice, molasses, and honey in a medium saucepan set over medium-low heat until the sugar dissolves. Whisk in the peanut butter until creamy. Pour this mixture over the dry ingredients and toss well with a wooden spoon—this takes quite a while because the mixture is stiff and there’s no added oil in the liquid ingredients. Spread the granola onto 2 large, lipped nonstick baking sheets or 2 large baking sheets lined with silicone baking mats.
3. Bake for 20 minutes, stirring twice at 7-minute intervals; then reverse the sheets top to bottom and back to front and continue baking until dry, lightly browned, and very aromatic, about 25 more minutes, stirring often. Remove the sheets from the oven, place them on wire racks for 5 minutes, and then stir 1/2 cup raisins into the mixture on each sheet. Cool completely, about 2 hours. Transfer to a large or several small zip-closed plastic bags and store at room temperature for up to 1 month.
NOTE: You can omit the molasses and increase the honey to 1/4 cup, if you like.
Substitute cranberry juice, orange juice, or white grape juice for the apple juice.
Add 1/4 teaspoon grated nutmeg, ground allspice, and/or ground cloves with the cinnamon.
Stir 1/2 cup skinned, chopped hazelnuts or chopped walnuts into each tray after it’s baked for 20 minutes.
Substitute an equivalent amount of chopped dried apples, chopped dried strawberries, dried blueberries, dried cranberries, or dried raspberries for the raisins.
According to myth, Native Americans taught the American colonists how to make these cornmeal skillet cakes as a way to survive those first long winters. One thing’s for certain: they didn’t use peanut butter back then—but should have if they wanted to get through a winter’s day.
MAKES 18 SMALL CAKES OR ABOUT 9 LARGE CAKES
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt, optional
1 large egg, at room temperature
13/4 cups milk, preferably low-fat or nonfat
3 tablespoons creamy standard peanut butter
1 teaspoon vanilla extract
Nonstick spray
1. Mix the flour, cornmeal, sugar, baking powder, and salt, if using, in a large bowl until well combined; set aside.
2. In a blender, puree the egg, milk, peanut butter, and vanilla until smooth. (The recipe can be made up to this point up to 1 day in advance; cover both mixtures and store the liquid ingredients in the refrigerator until 30 minutes before you’re ready to make the johnny cakes.)
3. Spray a large nonstick skillet or griddle with nonstick spray and heat it over medium-low heat.
4. Whisk the wet ingredients into the dry until fairly smooth; this will take a bit more whisking than standard pancake batter. Drop 2 tablespoons of the batter into the hot skillet or onto the griddle; continue making more cakes, as many as will fit. Cook until permanent bubbles dot the surfaces of the cakes, about 11/2 minutes. Flip, then continue cooking until the bottom is brown, about 30 more seconds. Transfer the cakes to a platter and continue making more. (You may need to respray the skillet or griddle, but never spray directly into the flame or you could have a nasty fire on your hands.)
Stir 1/3 cup fresh blueberries (small, wild blueberries work particularly well), mini chocolate chips, or raisins into the batter once you’ve whisked it smooth.
Substitute blue cornmeal for the yellow; add 2 teaspoons vegetable oil to the blender with the egg.
Try them the old-fashioned way—with unsulphured molasses. Or try them with sweetened sour cream, sweetened whipped cream, fig preserves, raspberry preserves, or plenty of butter and maple syrup.
We have another recipe for peanut butter muffins in The Ultimate Muffin Book, but there the point was to replicate the characteristic, fine-crumb texture of this favorite quick bread. Here, we’re under no such bakerly compunctions, so we’ve developed a muffin where the point is truly the peanut butter, a dense, tender quick bread that’s a great foil for honey or jam.
MAKES 12 LARGE MUFFINS
Nonstick spray or paper muffin cups
3/4 cup plus 2 tablespoons all-purpose flour
1/3 cup graham cracker crumbs (see Notes)
1 tablespoon baking powder
1/4 teaspoon salt, optional
3/4 cup creamy standard peanut butter
2/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1 large egg plus 1 large egg white, at room temperature
2 teaspoons vanilla extract
1/2 cup plus 1 tablespoon milk, preferably low-fat or nonfat
1. Position the rack in the center of the oven and preheat the oven to 400°F. Lightly spray the 12 indentations of a standard muffin tin with nonstick spray, or line each indentation with a paper muffin cup (see Notes); set aside. Whisk the flour, graham cracker crumbs, baking powder, and salt, if using, in a medium bowl; set aside as well.
2. Beat the peanut butter, sugar, and butter in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in the egg, then the egg white, and finally the vanilla until smooth. Scrape down the sides of the bowl with a rubber spatula and beat in the milk until creamy and light, about 1 minute.
3. Remove the beaters and stir in the prepared flour mixture with a wooden spoon or a rubber spatula, just until moistened. The batter may still be grainy but no white pockets of flour should be visible. Fill the muffin-tin indentations threequarters full. Reserve any leftover batter for a second baking.
4. Bake until golden and a toothpick inserted into one of the muffins comes out dry, about 20 minutes. Cool the muffins in the tin on a wire rack for 5 minutes, then pop the muffins out of the tin and cool completely on the rack. They can be stored in an airtight container for up to 3 days. Or place them in a zip-closed plastic bag and freeze for up to 4 months; take them out frozen, tuck them in a backpack, and they’ll be defrosted by midmorning, whether at work or on the hiking trail.
NOTES: If you’re not using purchased graham cracker crumbs, you can grind about 3 to 4 whole graham crackers in a food processor fitted with the chopping blade to make 1/3 cup of crumbs.
Muffin tins don’t come in standardized sizes. This recipe was developed for a tin in which each indentation holds about 1/3 cup batter. If yours holds more, increase the baking time by a few minutes; if less, decrease accordingly.
Stir 2/3 cup dried cranberries, raisins, or semisweet chocolate chips in with the flour. Or add 1 teaspoon ground cinnamon with the vanilla.
Here’s an easy way to turn these muffins into the bakeshop streusel kind we all love.
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2 tablespoons packed dark brown sugar
2 tablespoons granulated sugar
3 to 4 tablespoons all-purpose flour or plain dry breadcrumbs
Mix the butter, brown sugar, and granulated sugar in a small bowl. Add the flour or breadcrumbs until crumbly but moist. Sprinkle evenly over the muffins before baking, about 2 teaspoons per muffin.
A little peanut butter in the batter makes these tender pancakes hearty enough for a winter morning—or even for a summer one before a nice, long bike ride. If you want to serve the pancakes all at once, keep the prepared ones warm on a large baking sheet set in a preheated 170°F oven for up to 10 minutes while you make the rest.
MAKES ABOUT FOURTEEN 4-INCH PANCAKES
11/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt, optional
1 large egg, at room temperature
2/3 cup creamy standard peanut butter
3 tablespoons unsalted butter, melted and cooled
13/4 cups milk, preferably low-fat or nonfat
Nonstick spray
1. Whisk the flour, baking powder, and salt, if using, in a large bowl until the baking powder is evenly distributed; set aside.
2. Whisk the egg, peanut butter, and melted butter in a medium bowl until smooth. Whisk in the milk. (The recipe can be made ahead to this point—cover each bowl and store the dry ingredients at room temperature and the wet in the refrigerator for up to 12 hours; let the wet ingredients return to room temperature before proceeding.)
3. Spray a large nonstick skillet or griddle lightly with nonstick spray and heat it over medium-low heat. As it heats, stir the wet ingredients into the dry with a wooden spoon, just until the flour is moistened. The batter should still be a little lumpy.
4. Spoon a scant 1/4 cup of the batter into the skillet to make one pancake. Add more batter to make more pancakes, as many as will fit. Cook just until the cakes have permanent bubble holes dotted across their surfaces. Flip with a nonsticksafe spatula; continue cooking until browned on the bottom, about 1 minute. Transfer to a platter or plates and continue making more pancakes.
Whisk in 1 teaspoon ground cinnamon, apple pie spice mixture, or pumpkin pie spice mixture with the baking powder.
Stir 1/2 cup mini chocolate chips into the flour mixture before adding it to the wet ingredients.
Whisk in 2 teaspoons vanilla extract or 1 teaspoon maple extract with the milk.
These scones are a tad lighter than the run-of-the-mill, bakeshop variety and thus a better match to the rich taste of peanut butter. If you like denser, chewier scones, omit the cake flour and use 21/2 cups all-purpose flour. And be sure to save a few for tea or coffee in the middle of the afternoon.
MAKES 12 SCONES
11/2 cups all-purpose flour, plus additional for dusting your work surface
1 cup cake flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, optional
6 tablespoons granulated sugar
1/3 cup packed light brown sugar
1/2 cup creamy standard peanut butter
3 tablespoons unsalted butter and 2 tablespoons unsalted butter, both melted and cooled in separate little bowls
1 cup heavy cream
1. Position the rack in the middle of the oven and preheat the oven to 425°F.
2. Whisk both flours, the baking powder, baking soda, and salt, if using, in a medium bowl. Use a pastry cutter or a fork to cut in 4 tablespoons (1/4 cup) of the granulated sugar and all the brown sugar until uniform. Set aside.
3. Whisk the peanut butter and the 3 tablespoons melted butter in a large bowl until velvety. Whisk in the cream until smooth. Stir in the dry ingredients with a wooden spoon just until a soft dough forms; it will look a little grainy and rough. Knead a few times in the bowl until the dough holds together.
4. Lightly dust a clean, dry work surface with flour. Divide the dough in half and place each on the floured surface. Dust the pieces lightly with flour, then press or roll each into a 7-inch circle, about 1/2 inch thick. Brush each circle with half the 2 tablespoons melted butter; sprinkle 1 tablespoon of the remaining sugar over the top of each. Cut each circle into six, piece-of-pie, triangular wedges; place them all on a large nonstick baking sheet, spacing them about 2 inches apart.
5. Bake until lightly browned on the top and bottom, about 14 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 days, or freeze between sheets of wax paper in an airtight container for up to 3 months; thaw on a wire rack at room temperature.
Once the sugars have been added to the flour mixture, you can stir in 2/3 cup of any of the following or any combination of the following: chopped dried apples, chopped dried figs, chopped dried pears, chopped pitted dates, dried blueberries, dried cranberries, dried currants, raisins, or semisweet chocolate chips.
You can also whisk in 1 tablespoon vanilla extract, 1 teaspoon maple extract, or 1 teaspoon rum extract with the cream.
Make an easy vanilla glaze by combining 1/2 cup confectioners’ sugar, 2 to 3 teaspoons milk, and 1 teaspoon vanilla extract in a small bowl; spread this on the scones once they’re completely cool.
Here’s an over-the-top breakfast that’s sure to be a hit any holiday when you serve it—or on any day you decide to turn into a holiday. To get the dough to rise, make sure the sour cream and eggs are at room temperature.
MAKES 16 STICKY BUNS
FOR THE STICKY BUNS
1/2 cup warm milk, preferably low-fat or nonfat, heated to 120°F-125°F
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
One 1/4-ounce package active dry yeast
1/2 cup sour cream (regular or low-fat but not nonfat), at room temperature
8 tablespoons (1 stick) unsalted butter, melted and cooled to lukewarm
2 large eggs, at room temperature
1 tablespoon ground cinnamon
1/2 teaspoon salt
31/2 to 41/2 cups all-purpose flour, or even more, plus additional for dusting
Nonstick spray
FOR THE FILLING
11/2 cups crunchy standard peanut butter
1 cup raisins
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
FOR THE TOPPING
1/3 cup packed light brown sugar
1/4 cup honey (see page 10)
3 tablespoons unsalted butter, melted and cooled
1 cup chopped pecans
1. Pour the milk into a large bowl, whisk in the granulated sugar and 1/4 cup dark brown sugar until dissolved, then sprinkle the yeast over the top. Set aside until foamy, about 5 minutes. Stir in the sour cream until smooth.
2. Beat in the melted butter, eggs, 1 tablespoon ground cinnamon, and salt with an electric mixer at medium speed until smooth and thick, about 1 minute. (If you’re using a stand mixer, use the paddle beater for this step.) Switch the beaters’ speed down to low and beat in 2 cups flour.
3. If you’re using a stand mixer: scrape any dough off the paddle attachment, remove it, and attach the dough hook. Knead the dough at medium speed, adding more flour in 1/2-cup increments until a smooth, soft dough forms; continue kneading for 10 minutes, adding more flour if the dough sticks or climbs up the hook.
If you’re working by hand: dust a clean work surface with flour and turn the dough out onto it, scraping the dough off the beaters and the side of the bowl. Knead, adding more flour in 1/2-cup increments, until the dough is no longer sticky. Continue kneading, pressing down with the heel of one hand while stretching the dough with your other hand until the dough is no longer sticky but soft and pliable, adding more flour to keep the dough pliable, but don’t add too much or the sticky buns will be tough.
4. Spray a clean, large bowl with nonstick spray. Gather the dough into a ball and place it in the bowl, turning it over once to coat. Cover with a clean kitchen towel or plastic wrap, then set aside in a warm, dry place until doubled in bulk, about 2 hours.
5. Meanwhile, make the filling by mixing the peanut butter, raisins, 1/2 cup dark brown sugar, and 1 teaspoon cinnamon in a medium bowl until pastelike. Set aside.
6. Make the topping for the sticky buns. Mix the light brown sugar, honey, and melted and cooled butter in a second medium bowl; set aside.
7. Lightly spray a nonstick 9 × 13-inch baking pan with nonstick spray. Spread the topping mixture evenly in the pan, then sprinkle in the chopped pecans. (When the buns are baked and turned upside down, this will become the sticky topping everyone loves.)
8. Once the dough has doubled in volume, gently push your fist into it from the middle to deflate it, then divide it in half and turn out one-half onto a clean, lightly floured work surface.
9. Dust this half of the dough and your rolling pin with flour. Roll the dough into a 12 × 16-inch rectangle. Spread half the peanut butter and raisin filling over the surface of this dough. (If the filling is too hard, microwave it on high for 10 to 15 seconds to soften it a little, but don’t get it hot.)
10. Roll the dough into a log, starting with one of the 16-inch sides. Slice it into 6 rolls, each about 2 inches thick. Place these in the prepared baking pan, spacing them 1 inch apart and offset from each other (one row down one long side of the pan, the next row spaced so that the buns lie to the side but also between the ones in the first row).
11. Repeat steps 9 and 10 with the second half of the dough, adding these rolls to the pan as indicated above. Cover the pan with plastic wrap and set aside in a warm, dry place until the rolls have doubled in bulk, about 1 hour. (Once the buns have doubled in bulk, you can refrigerate the pan for up to 12 hours before baking; return the pan to room temperature before proceeding.)
12. Position the rack in the center of the oven and preheat the oven to 375°F.
13. Remove the plastic wrap and bake the buns until golden and the filling bubbles in the cracks, about 30 minutes. When tapped, the buns should sound hollow. Cool in the pan for 10 minutes, then turn them out onto a large serving platter, letting the gooey topping drip over the buns. Serve at once or store at room temperature, tightly covered, for up to 2 days.
Add 1 tablespoon vanilla extract with the eggs.
Substitute chopped dried strawberries or dried cranberries for the raisins.
Add 1/2 cup mini chocolate chips with the raisins.
Substitute chopped hazelnuts, walnuts, or unsalted peanuts for the pecans.
These are like fried peanut butter sandwiches—only with maple syrup. Double, triple, or quadruple the whole thing at will.
MAKES 4 PIECES STUFFED FRENCH TOAST (4 SERVINGS)
6 tablespoons creamy standard peanut butter
2 tablespoons cream cheese (regular, low-fat, or nonfat), at room temperature
Eight 1/2-inch-thick slices country-style white bread
6 large eggs
1 cup milk (regular, low-fat, or nonfat)
1 teaspoon vanilla extract
2 tablespoons unsalted butter, plus more if needed
Maple syrup for topping
1. Use a fork to mix the peanut butter and cream cheese together in a small bowl until smooth. Spread about 1/2 tablespoon of the mixture on each slice of bread, leaving a 1/2-inch border around the edge of each. Sandwich two pieces of bread together, thus making four peanut butter-cream cheese sandwiches; set them aside.
2. Whisk the eggs, milk, and vanilla in a 9-inch baking dish.
3. Melt 1 tablespoon of the butter in a large nonstick skillet set over medium heat, then dip two of the sandwiches in the egg mixture for a little less than 5 seconds per side. Let the excess drip off, then slip the two sandwiches into the pan. Cook until browned, about 1 minute, then flip and cook until the other side browns, about 1 more minute. Transfer to plates and repeat with the remaining two sandwiches. Serve at once with maple syrup.
Thinly slice 2 ripe bananas. In each sandwich, lay these slices on one side of the bread on top of the peanut butter mixture before closing the sandwich.
Sprinkle 1 tablespoon dried cranberries or raisins in each sandwich before closing it.
Spread 1 tablespoon jam or jelly in each sandwich before closing it (you’ll need 1/4 cup jam or jelly).
Dust the plates with confectioners’ sugar before you serve them.
Don’t just top these with maple syrup. What about blueberry, strawberry, or even coconut syrup? Or have you ever tried birch syrup? Maybe now’s the time (see the Source Guide, page 237).
For years, we’ve been partial to peanut butter on waffles—with maple syrup, of course. But then we discovered the joys of getting the peanut butter inside the waffles, which makes room for butter on top. This recipe is designed to make eightinch waffles. If your iron makes larger ones, you’ll need to use the required amount of batter, as indicated by the manufacturer’s instructions. The good news? You can multiply this recipe by however many times you like.
MAKES SIX 8-INCH WAFFLES
11/2 cups plus 2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt, optional
2 large eggs, at room temperature
1/4 cup peanut or vegetable oil
11/4 cups milk, preferably low-fat or nonfat
1/2 cup creamy standard peanut butter
1 teaspoon vanilla extract
Butter and maple syrup for topping
1. Whisk the flour, sugar, baking powder, and salt, if using, in a medium bowl; set aside.
2. Whisk the eggs and oil until uniform, then whisk in the milk, peanut butter, and vanilla. (The recipe can be made to here up to 12 hours ahead; cover both bowls and place the egg mixture in the refrigerator; let it return to room temperature before proceeding.)
3. Grease and heat the waffle iron according to the manufacturer’s instructions.
4. Stir the flour mixture into the egg mixture with a wooden spoon just until moistened (the batter should still be a little lumpy—the trick to tender waffles is to get the flour incorporated without setting up any of its sticky glutens).
5. Pour a scant 1/2 cup of the batter into the heated waffle iron, close the lid, and cook according to the manufacturer’s instructions. Serve at once with butter and maple syrup, or place the waffles on a large baking sheet in your oven, set it to 170°F, and continue making more, keeping the prepared ones warm in the oven in one layer on a large baking sheet.
Substitute maple or rum extract for the vanilla.
Add 1/2 cup chopped pecans, mini chocolate chips, unsalted peanuts, or walnuts with the baking powder.