Today is National Peanut Butter and Jelly Day! And because I love this childhood classic oh so much, I’m celebrating with a PB & J recipe that combines another fave food staple, waffles! Say what?!
I teamed up with Fossil to create a rather curious breakfast recipe, that turns peanut butter and jelly on it’s head… Grape Waffles with a Peanut Butter Glaze Syrup.
It may sound a little strange, but you know I’m not exactly a stranger to bizarre PB & J recipes. So you’re going to have to trust me on this one.
The grape flavor is pretty subtle, but when mixed with the peanut butter glaze it tastes like the best peanut butter and jelly sandwich you can imagine…in waffle form. Sold yet?
Here’s how you can make your own mini PB & J waffles…
Waffle Maker (I used this one from Cuisinart, which you can pick up on Amazon) // Large Bowl // Large Spoon or Ice Cream Scoop // Whisk
For the waffles… Grape Jell-O (3-oz Box) // 1 1/2 cups Whole Milk // 2 Eggs // 5 tbsp Sugar // 3 tbsp Oil // 1/4 tsp Salt // 2 cups All-Purpose Flour // 2 tsp Baking Powder // Food Coloring // Cooking Spray
For the peanut butter glaze syrup… 3/4 cup of confectioner sugar // a splash of half and half (which I’m estimating at 3 tablespoons) // 1-2 tablespoons of peanut butter
Heat up your waffle iron. I used a lower heat setting than usual to minimize browning (so that the pretty lilac color of these waffles really pops).
Combine the grape Jell-O mix and milk in the bowl. Whisk to hydrate the Jell-O and mix completely. Whisk in the eggs, sugar, oil, and salt.
Add the flour and baking soda. Whisk together until just combined. Over-mixing will make the waffles tough.
Depending on how purple you would like your waffles, you can optionally add food coloring at this time. I added 3 drops each of red and blue to my batch. Mix to combine.
Spray the waffle iron with cooking spray and spoon the batter into the wells. To achieve a dainty waffle shape, fill the wells only partially. I have a traditional (not Belgian-style) waffle maker and I used about 1 tablespoon of batter per well. Experiment to see what you like best.
Cooking time will depend on the size of your waffles and your waffle iron. They should be done when the waffles pull away from the sides cleanly and the waffles bounce back when pressed lightly with a fork.
To make the glaze, whisk the confectioner sugar and half and half in a bowl. Then add the peanut butter and whisk until combined. Add more half and half if the glaze is too thick and more sugar if the glaze is too thin.
If you’re really feeling crazy, you can add grape jelly on top of your waffles, before adding the peanut butter syrup. The world is your
pb & j sandwich oyster. So go for it!
Side Note: I ate SO many of these waffles the day that we shot this, it’s honestly embarrassing. But they were delicious, so I kind of couldn’t help it.
Recipe by Linda Jednaszewski for Paper & Stitch
Concept, styling and photography by Brittni Mehlhoff
Sources: Vintage Muse watch from Fossil // Gold rings from Hannah Naomi // Gold necklace from Young Frankk // White deep dish from Pigeon Toe Ceramics // Smaller white plates and Mini Pink Dish from Crate and Barrel // Purple mini Geo Bowl from Young Blood
Think you’ll give this waffle recipe a try? And…Do you love PB & J as much as I do? Or am I the only crazy one?
This post is in partnership with Fossil. Thanks for supporting the brands that help keep Paper & Stitch running.