Peanut Waffles With Butterscotch Sauce

Ingredients

• Butterscotch Sauce:
• 1 1/4 cups packed brown sugar
• 2/3 cup light-colored corn syrup
• 1/4 cup LACTAID Reduced Fat Milk
• 1/4 cup butter
• Peanut Waffles:
• 1 3/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 egg yolks
• slightly beaten
• 1 3/4 cups LACTAID Reduced Fat Milk
• 1/2 cup cooking oil
• 1/2 cup finely chopped peanuts
• 2 egg whites
• Raspberries
• blackberries and/or halved strawberries (optional)

Instructions

1. Make Butterscotch Sauce: In a medium saucepan combine brown sugar, corn syrup, 1/4 cup LACTAID Reduced Fat Milk, and butter.
2. Bring just to boiling; reduce heat.
3. Simmer, uncovered, stirring occasionally, for 20 minutes.
4. Make Waffles: In a large mixing bowl stir together the flour, granulated sugar, baking powder, and salt.
5. In a medium bowl combine the egg yolks, LACTAID Reduced Fat Milk, and oil; stir into flour mixture all at once, stirring just until combined but still slightly lumpy.
6. Stir peanuts into batter.
7. Set aside.
8. In a small bowl beat egg whites until stiff peaks form (tips stand straight).
9. Gently fold egg whites into batter, leaving a few fluffs of egg white.
10. Do not overmix.
11. Pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle baker.
12. Close lid quickly; do not open during baking.
13. Bake according to manufacturer's directions.
14. When done, use a fork to lift waffle off grid.
15. Repeat with remaining batter.
16. Serve hot with warm Butterscotch Sauce and, if desired, fresh berries.