Peanut Waffles With Butterscotch Sauce

Ingredients

• Servings: 16
• butterscotch sauce:
• 1 1/4 cups packed brown sugar
• 2/3 cup light-colored corn syrup
• 1/4 cup lactaid® reduced fat milk
• 1/4 cup butter
• peanut waffles:
• 1 3/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 egg yolks, slightly beaten
• 1 3/4 cups lactaid® reduced fat milk
• 1/2 cup cooking oil
• 1/2 cup finely chopped peanuts
• 2 egg whites
• raspberries, blackberries and/or halved strawberries (optional)

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• make butterscotch sauce: in a medium saucepan combine brown sugar, corn syrup, 1/4 cup lactaid® reduced fat milk, and butter. bring just to boiling; reduce heat. simmer, uncovered, stirring occasionally, for 20 minutes.
• make waffles: in a large mixing bowl stir together the flour, granulated sugar, baking powder, and salt. in a medium bowl combine the egg yolks, lactaid® reduced fat milk, and oil; stir into flour mixture all at once, stirring just until combined but still slightly lumpy. stir 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 . do not overmix.
• pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. close lid quickly; do not open during baking. bake according to manufacturer's directions. when done, use a fork to lift waffle off grid. repeat with remaining batter.
• serve hot with warm butterscotch sauce and, if desired, fresh berries.