Peanut Butter Waffles with Thick Cut Bacon and Banana

Up until last year, I used to eat peanut butter for breakfast every single day. True story.

Then I started travelling and somehow, peanut butter and I went our separate ways. I was eating continental breakfasts served to me in hostels and hotels (which never seem to include PB) or cooking eggs in whichever kitchen I was currently cooking in.

Then there was the saga of me trying to find peanut butter in Budapest and failing miserably (until a Twitter follower who lived in the city took pity on me and gave me the address of an Asian supermarket where I could find some).

Long story short – we were separated for a long time, through no fault of our own.

So while I was housesitting in Mexico and discovered a HUGE tub of Skippy in the cupboard just waiting to be eaten, I was reunited with my long-lost love once again (I hasten to point out here that we had been encouraged to eat the contents of the cupboard – I wasn’t just helping myself).

I’ve never been a huge waffle fan at breakfast time (dessert covered in ice cream, brownies and sauce, yes – breakfast, no). I guess it harks back to the days of toaster waffles when I was a kid. The cardboard-like consistency has put me off somewhat.

But when a girl has not only a huge tub of peanut butter at her disposal but also a waffle maker, she’s going to go crazy.

And go crazy I did.

I like to call these my “Elvis Waffles” because of the combo of bacon, banana and peanut butter (supposedly his favourite sandwich fillings). Even better, they have whole wheat flour in them, because we need a little health in here, you guys.

Something tells me the King wouldn’t leave the building if he knew these peanut butter waffles were being cooked.

Peanut Butter Waffles with Thick Cut Bacon and Banana

Recipe by Julia

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• For the waffles

• 1 1/3 cups whole wheat flour

• 4 tsp baking powder

• 1/2 tsp salt

• 2 tsp sugar

• 2 eggs, separated

• 1/2 cup butter, melted

• 1 3/4 cups milk

• 1/3 cup smooth peanut butter

• For the toppings

• 6 rashers thick cut bacon

• 3 bananas, sliced

• Maple syrup for pouring

Directions

• Cook your bacon in a heavy-bottomed pan until browned and crispy. Transfer to a plate, pat dry with some kitchen towel and put to one side until the waffles are cooked.
• Whisk together all of the dry ingredients in a mixing bowl.
• Add the egg yolks to the dry ingredients and pour the egg whites into a separate small bowl.
• Beat the egg whites until stiff and fluffy.
• Add the milk and melted butter to the dry ingredients and combine well with a wooden spoon. Fold the whisked egg whites into the mixture.
• Add the peanut butter to the bowl and stir well until mixed.
• Ladle the batter into the waffle maker and repeat the process until all of the batter has been used.
• Plate up the waffles, covering each with half of a sliced banana and a piece of bacon and then smother with maple syrup.