Peanut Waffles With Butterscotch Sauce Recipe

Name: Peanut Waffles With Butterscotch Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Make Butterscotch Sauce: In a medium saucepan combine brown sugar, corn syrup, 1/4 cup LACTAID Reduced Fat Milk, and butter.
2
Bring just to boiling; reduce heat.
3
Simmer, uncovered, stirring occasionally, for 20 minutes.
4
Make Waffles: In a large mixing bowl stir together the flour, granulated sugar, baking powder, and salt.
5
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.
6
Stir peanuts into batter.
7
Set aside.
8
In a small bowl beat egg whites until stiff peaks form (tips stand straight).
9
Gently fold egg whites into batter, leaving a few fluffs of egg white.
10
Do not overmix.
11
Pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle baker.
12
Close lid quickly; do not open during baking.
13
Bake according to manufacturer's directions.
14
When done, use a fork to lift waffle off grid.
15
Repeat with remaining batter.
16
Serve hot with warm Butterscotch Sauce and, if desired, fresh berries.

1207

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Butterscotch Sauce:, 1 1/4 cups packed brown sugar, 2/3 cup light-colored corn syrup, 1/4 cup LACTAID Reduced Fat Milk, and more.

Yes, Peanut Waffles With Butterscotch Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut Waffles With Butterscotch Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions