Waffles with peanut butter

Nothing like waking up to the smell of freshly made waffles. Making waffles is like making pancakes—you never make enough, and if they’re a different flavor to boot, then it’s one of the best ways to start the day, although I’ll tell you that at home they’re enjoyed just as much in the morning as in the afternoon.

These from today they are made with peanut butter. Making the cream is the first thing we need to do. It takes 5 minutes and it's much tastier than store-bought peanut butter, and like everything homemade, it has the charm of something made with love.

KitchenAid stand mixer and Nordic Ware waffle maker

Ingredients

For the peanut butter:

• 200 g of raw peanuts — experience has taught me that the fried ones don’t work, and I don’t really like the roasted ones either. It’s best to buy them in their hard shells and shell them at home ourselves.
• A pinch of salt
• 1 to 2 tablespoons of vegetable oil
• Half a tablespoon of pure vanilla extract
• 1 or 2 tablespoons of maple syrup

For the waffles (9 units):

• 240 grams of milk
• 70 g of sunflower oil
• 65 g peanut butter
• 2 tablespoons of brown sugar
• ½ teaspoon of pure vanilla extract
• 125 g of flour
• 2 teaspoons of baking powder
• 1 egg
• ¼ teaspoon of salt

Preparation

For the peanut butter

1. Shell the peanuts, also removing their red skin (to do this, once the shell has been removed you can put them in a closed jar and shake them up and down, and that thin red skin comes off easily). Put them in a baking tray and toast them at 160 degrees for about 5 minutes. Let them cool.
2. Transfer the peanuts to a food processor (either electric or manual) and crush them for 1 minute. If we want to find bits of peanuts in our peanut butter, now is the time to take out 1 tablespoon of crushed peanuts.
3. Scrape the sides and bottom of the bowl and blend for another minute. Stop again to repeat the process of scraping the sides and bottom of the bowl. Blend for another minute.
4. Add the salt, oil, and maple syrup along with the vanilla. Blend until the mixture becomes completely smooth. At this point, it should already be a spreadable consistency. How smooth the butter gets and how long it takes will depend on the power of your food processor’s motor. Transfer the peanut butter to a jar.

To make the waffle batter

1. In a large bowl, mix the milk, 55 g sunflower oil, peanut butter, brown sugar, and vanilla.
2. In a medium bowl, sift the flour, baking powder, egg, and salt. Add the flour mixture to the milk mixture, beating with the whisk KitchenAid until a uniform dough forms
3. Heat the Nordic Ware waffle maker. I grease it with non-stick spray because I find it very convenient, but you can also do it with a little oil and a pastry brush.
4. Place the batter in the waffle maker and cook for two minutes on one side. After this time, flip it and let it cook for two more minutes. Depending on the type of heat source we use (gas, ceramic hob, or induction), we may need about a minute more or less.
5. Repeat with the remaining batter, lightly greasing the waffle iron when making each batch of waffles.
6. Serve with whipped cream or ice cream, and of course with a little of our peanut butter and a little chocolate syrup.

Kitchen Aid stand mixer and Nordic Ware waffle maker