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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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In a large bowl, combine flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form, fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with jelly. TO FREEZE WAFFLES: Arrange in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. Waffles my be frozen for up to 2 months. TO USE FROZEN WAFFLES: Reheat waffles in a toaster. Serve with jelly.