Peanut Waffles With Butterscotch Sauce

• 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)

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.

butterscotch, brown sugar, lightcolored corn syrup, milk, butter, peanut waffles, flour, sugar, baking powder, salt, egg yolks, milk, cooking oil, peanuts, egg whites, raspberries

Taken from allrecipes.com/recipe/peanut-waffles-with-butterscotch-sauce/ (may not work)