Golden and crispy on the outside, light and fluffy on the inside. This classic American breakfast favorite is incredibly easy to make from scratch and perfect for a lazy weekend morning with your favorite toppings.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving
581cal
14gprotein
61gcarbs
31g
Ingredients
2 cup All-Purpose Flour
2 tbsp Granulated Sugar
4 tsp Baking Powder
0.5 tsp Salt
2 cup Milk (Whole or 2% recommended)
2 pcs Large Egg
0.5 cup Unsalted Butter (Melted and slightly cooled)
Discover the rich, nutty flavor of homemade peanut butter. This simple recipe uses just a few ingredients and a food processor to create a creamy, delicious spread that far surpasses store-bought versions. Perfect for sandwiches, snacks, or adding a protein boost to your favorite dishes.
Sweet, ripe plantain slices dipped in a lightly spiced batter and deep-fried to golden perfection. This beloved tea-time snack from Kerala is crispy on the outside and wonderfully soft and sweet on the inside.
Fluffy waffles with peanut butter & banana – an energy-giving, kid-approved breakfast!
This american dish is perfect for breakfast. With 1209.73 calories and 26.67g of protein per serving, it's a nutritious choice for your meal plan.
fat
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
2
Combine Wet Ingredients
In a separate medium bowl, whisk the eggs until lightly beaten.
Add the milk, melted butter, and vanilla extract to the eggs and whisk until everything is fully incorporated.
3
Make the Batter
Pour the wet ingredient mixture into the bowl with the dry ingredients.
Gently whisk until just combined. It's important not to overmix; a few small lumps in the batter are perfectly fine.
4
Rest Batter & Preheat Iron
Let the batter rest for 5-10 minutes. This allows the gluten to relax and results in a more tender waffle.
While the batter is resting, preheat your waffle iron according to the manufacturer's instructions.
5
Cook the Waffles
Once hot, lightly grease the waffle iron with cooking spray or a brush of melted butter.
Pour the recommended amount of batter (usually 1/2 to 3/4 cup) onto the center of the iron and close the lid.
Cook for 4-6 minutes, or until the waffle is golden brown and crisp, and the steam has stopped escaping from the iron.
Carefully remove the waffle with a fork or tongs and place it on a wire rack.
6
Serve
Repeat the cooking process with the remaining batter, greasing the iron as needed between batches.
Serve the waffles immediately with your favorite toppings, such as maple syrup, fresh berries, whipped cream, or a pat of butter.
159cal
7gprotein
5gcarbs
14gfat
Ingredients
3 cup Raw Peanuts (shelled and unsalted)
0.5 tsp Fine Sea Salt (adjust to taste)
2 tsp Honey (Optional, for sweetness. Maple syrup also works.)
1 tbsp Peanut Oil (Optional, for a creamier, thinner consistency.)
Instructions
1
Roast the Peanuts
Preheat your oven to 350°F (175°C).
Spread the raw peanuts in a single, even layer on a large baking sheet.
Roast for 10-12 minutes, stirring once halfway through, until they are lightly golden and smell fragrant. Keep a close eye on them as they can burn quickly.
Remove from the oven and let them cool on the baking sheet for 5-10 minutes. They should still be warm to the touch for easier blending.
2
Process the Peanuts into Butter
Transfer the warm roasted peanuts to the bowl of a high-powered food processor or a heavy-duty blender.
Process for 1 minute. The peanuts will break down into a coarse, crumbly texture resembling sand.
Scrape down the sides and bottom of the bowl, then process for another 1-2 minutes. The mixture will form a thick, stiff paste and may clump into a ball.
Scrape the bowl again. Continue processing for another 3-5 minutes. The ball will break down as the peanuts release their natural oils, transforming into a grainy, and then finally a smooth, creamy, and liquidy peanut butter.
Be patient during this stage; it can take 5-8 minutes of total processing time depending on the power of your machine. Stop and scrape the sides as needed to ensure even blending.
3
Season and Finalize
Once the peanut butter is smooth and creamy, add the fine sea salt and optional honey (or maple syrup).
If you prefer a thinner consistency, add the optional peanut oil, 1 teaspoon at a time, until your desired texture is reached.
Pulse for another 20-30 seconds to fully incorporate the seasonings.
4
Store the Peanut Butter
Transfer the finished peanut butter into a clean, airtight glass jar or container.
Store it in the refrigerator. It will firm up as it cools and will keep for up to one month.
2 large Ripe Plantains (Use the Nendran variety with blackened skin for authentic sweetness.)
1 cup Maida (Also known as all-purpose flour.)
2 tbsp Rice Flour (This is the key to a crispy coating.)
3 tbsp Sugar (Adjust based on the sweetness of your plantains.)
0.25 tsp Turmeric Powder (Adds the characteristic golden color.)
0.25 tsp Cardamom Powder (For a subtle, sweet aroma.)
0.125 tsp Salt (A small pinch to balance the sweetness.)
0.75 cup Water (Add gradually as needed to achieve the right batter consistency.)
2 cup Coconut Oil (For deep frying; provides an authentic Kerala flavor.)
Instructions
1
Prepare the Plantains
Peel the ripe plantains carefully.
Slice each plantain lengthwise into 3 or 4 even slices, approximately 1/4-inch thick. If the plantains are very long, you can cut them in half crosswise first.
2
Make the Batter
In a medium-sized mixing bowl, combine the maida (all-purpose flour), rice flour, sugar, turmeric powder, cardamom powder, and salt. Whisk the dry ingredients together.
Gradually pour in the water while whisking continuously to create a smooth, lump-free batter.
The batter should be thick enough to coat the back of a spoon, similar to a thick pancake batter. It should not be too runny or too thick.
Let the batter rest for 10-15 minutes. This helps the flavors meld and the flour to hydrate.
3
Fry the Pazham Pori
Heat the coconut oil in a kadai or deep pan over medium-high heat. The oil should be about 350°F (175°C).
To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
