Source: California Table Grape Commission
Chef Hegstead takes waffles, peanut butter and jelly to new heights in this inspired version of a breakfast classic. This waffle batter is actually blended with warm peanut butter and the crispy waffles are served with a grape compote and grape whipped cream. It’s the kind of indulgent dish that’s meant for a more leisurely weekend breakfast or brunch.
4 cups seedless California grapes, divided
6 tbsp. apple juice
½ cup honey
4 tsp. lemon juice
Peanut Butter Waffle:
1 1/2 cups all-purpose flour
1 cup cake flour
2/3 cup sugar
2 tsp. salt
1/2 tsp. nutmeg
1 cup peanut butter, warm
1 cup butter, melted
2 tsp. vanilla extract
1 1/2 cups milk
4 egg whites
Grape Whipped Cream:
1 1/2 cups heavy cream
3 tbsp. grape jelly
Chopped peanuts, optional
- Prepare Compote: Combine 1 cup grapes, water, sugar and lemon juice in a small saucepan. Cook over med. heat about 10 min. Add remaining 3 cups grapes; cook 8 min. more, stirring frequently. Serve warm.
- Prepare Waffles: Preheat waffle iron to med. heat. Whisk flours, sugar, baking powder, salt and nutmeg in large bowl. In small bowl, mix together peanut butter, butter and vanilla until combined. Combine eggs and milk; whisk into peanut butter mixture until combined.
- Make a well in center of dry ingredients and pour in wet ingredients. Whisk together to make a slightly lumpy batter. Pour and spread about 1 cup batter into heated waffle iron.
- Cover and cook until crisp and a rich golden brown, about 7 min. (Do not open iron early; waffle is ready when steam has stopped coming out of sides.)
- Prepare Grape Whipped Cream: Place a bowl and a whisk into freezer. When ready to whisk the cream, pour cream into the bowl along with the jelly. Whisk until cream reaches stiff peaks. Cover and refrigerate until ready to use.
- To plate: Place one waffle onto plate. Top with ½ cup warm grape compote and 3 tbsp. Grape Whipped Cream. Garnish with chopped peanuts.