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How to make Peanut butter and berry waffles

Yield = 6
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 1 1/3 cups self-raising flour
  • 1 tablespoon caster sugar
  • 2 eggs
  • 1 1/3 cups milk
  • 80g butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter chips (see note)
  • 6 scoops vanilla ice-cream, to serve
  • 2 tablespoons granulated nuts, to serve
  • Icing sugar, for dusting

Berry Sauce

  • 1kg bag frozen raspberries
  • 1/2 cup caster sugar
  • 500g strawberries, hulled, halved

Method

  • Step 1 Preheat oven to 150C/130C fan-forced. Place a wire rack over a large baking tray and place in oven.
  • Step 2 Make Berry Sauce: Place raspberries and caster sugar in a large saucepan over medium-high heat. Cook, crushing raspberries with a wooden spoon, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture is syrupy. Remove from heat. Strain mixture through a fine sieve over a jug. Discard solids. Wash and dry pan. Return syrup to pan. Bring to a simmer over medium heat. Simmer for 5 minutes or until slightly thickened. Add strawberries. Cook for 2 to 3 minutes or until strawberries are just beginning to soften. Remove from heat. Set aside for 10 minutes to cool.
  • Step 3 Meanwhile, preheat waffle maker following manufacturer’s directions.
  • Step 4 Combine flour and caster sugar in a large bowl. Make a well. Whisk eggs, milk, butter and vanilla in a large jug. Gradually add milk mixture to flour mixture, whisking until almost smooth and combined. Fold in peanut butter chips.
  • Step 5 Half-fill the waffle maker with batter. Close lid. Cook for 1 minute 30 seconds to 2 minutes or until golden and cooked through. Transfer to wire rack in oven to keep warm. Repeat with remaining batter.
  • Step 6 Top waffles with ice-cream. Drizzle with berry sauce and sprinkle with nuts. Serve dusted with icing sugar.