Happy Waffle Wednesday!

Sometimes, I just need comfort food. And when I don’t have the time to make something complicated, I go for waffles. They’re easy to make, easy to freeze, easy to pop into the toaster at a moment’s notice. Perfect for all the occasions when a huge meal of roasted boar with braised red cabbage and dumplings is just a little too much to deal with.

Today, work was absolutely exhausting, so I spontaneously baked a waffle that I found in my waffle iron’s recipe booklet a while ago. It was filling and comforting and a perfect little pick-me-up to forget about this morning and start my free time.

For about 16 waffles you need:

• 2-3 super ripe bananas (just before the peel goes from spotty to black, mashed)
• 3 eggs
• 120g melted butter
• 240g smooth peanut butter
• big pinch of salt
• 1-2 Tbsp brown sugar
• 1 Tbsp vanilla extract
• 150g all purpose flour
• 3 tsp baking powder

I dump everything except flour and baking powder into the blender and mix it on high until it’s smooth. Then I move the sludge to a bowl, add flour and baking powder and whisk it until everything’s well combined. The batter comes out very stiff. You can add a tiny little bit of milk, but don’t overdo it.

I use an ice cream scoop to place a golfball sized amount in my belgian waffle iron and bake it until the outside is crispy. I love the frazzled edges on the smaller waffles, but feel free to fill the iron properly and bake whole waffles instead.

I hope you enjoy these, I definitely do. Until next time!