In recreating this item and making it my own, I knew I wanted to make the waffle batter peanut butter based. I'm not entirely sure if the Bar & Grill version did, it appeared and tasted like a normal Belgian waffle topped with the peanut butter. I used the basic waffle recipe that came in the instructions of my waffle maker. Instead of drizzling the waffle with the chocolate syrup, I wanted to top it with a chococlate whipped cream. I heard on Paula Deen's Best Dishes show a few weeks ago that when she makes a chocolate whipped cream she likes to use cocoa powder, while her son prefers to use chocolate syrup. I decided to combine the two and use a little of both for my version. I like it because it has a cocoa flavor, but is not overly sweet. It blends well with the maple syrup and peanut butter flavors! Since this turned out so well, I may try and tackle their Apple Vanilla French Toast!
-1 cup flour
-1 tablespoon sugar
-1/2 tablespoon baking powder
-1/2 teaspoon salt
-1 cup milk
-3 tablespoons melted butter
-2 tablespoons chunky peanut butter
-1/3 cup whipping cream
-1 tablespoon chocolate syrup
-1/2 tablespoon cocoa powder
1. Preheat your waffle iron. In a bowl, combine the flour, sugar, salt, and baking powder. Whisk in the melted butter, milk, and egg. Whisk in the peanut butter. Pour in waffle iron and cook 5 minutes.
2. For the whipped cream, combine the whipping cream and chocolate syrup in a bowl. Begin beating with an electric mixer on low and gradually increase speed. Add the cocoa powder and continue to beat until peaks form and desired consistency is reach.
3. To serve waffles, spread a little more chunky peanut butter on waffles to melt and top with chocolate whipped cream.