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Peanut Waffles With Butterscotch Sauce

Rated as 4 out of 5 Stars

"Treat your family to an extra-special weekend breakfast with the crisp waffles flecked with chopped peanuts and topped with a golden brown sugar sauce."
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45 m servings 304 cals
Original recipe yields 16 servings (16 waffles)


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  1. Make Butterscotch Sauce: In a medium saucepan combine brown sugar, corn syrup, 1/4 cup LACTAID(R) Reduced Fat Milk, and butter. Bring just to boiling; reduce heat. Simmer, uncovered, stirring occasionally, for 20 minutes.
  2. 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(R) 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.
  3. 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 white. Do not overmix.
  4. 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.
  5. Serve hot with warm Butterscotch Sauce and, if desired, fresh berries.

Nutrition Facts

Per Serving: 304 calories; 13.3 g fat; 43.9 g carbohydrates; 4.4 g protein; 36 mg cholesterol; 193 mg sodium. Full nutrition

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These are pretty tasty. I used regular milk instead of Lactaid, but otherwise followed the instructions. Whipped cream would have made it better, but whipped cream makes most things better.

I used 2% milk instead of lactaid. I substituted oil for coconut oil and I added a little corn starch to the syrup to thicken it more.