Peanut Butter Berry Waffle Stackers

Ingredients:

• 1 ½ cup whole milk

• 8 T butter, cubed

• ½ cup warm water

• 1 package dry yeast

• 1 ⅓ cup all purpose flour

• ½ tsp kosher salt

• 2 T sugar

• 2 large eggs, beaten

• ¼ tsp baking soda

• 1 cup diced California Giant Strawberries

• 1 cup quartered California Giant blackberries

• 4 T sugar

• 2 T maple syrup

• Crunchy Peanut Butter (or your favorite!)

Directions:

1. In a small pot, warm milk and butter slightly just until butter melts. Set aside.

2. In a small bowl, combine the warm water and yeast, let sit for 10 minutes and then stir together. (Note: the water should be warm to the touch but not HOT or else could kill the yeast and the waffles won’t rise)

3. In a large bowl, combine the flour, salt, and sugar.  Stir in the yeast mixture and milk/butter mixture until combined.  Let sit at room temperature for 1 ½ hours (mixture will be bubbly).

4. Meanwhile, combine California Giant berries, sugar, and maple syrup. Let marinate.

5. Stir in the beaten eggs and baking soda.

6. Preheat your waffle maker to medium/high setting and preheat your oven to 200 degrees (to keep first batch of waffles warm).

7. Ladle in approximately ⅓ cup of batter into each waffle well and close the lid.  Cook for approximately 5 minutes or until golden brown and crisp. Remove waffles and keep warm in oven as you make enough batches to get you 8 waffles.

8. Once waffles ready, lay out 4 waffles and spread a couple spoonfuls of peanut butter on top and about ¼ cup of marinated berries on top of that.  Place another waffle on top and serve with a pad of butter and maple syrup. If leftover California Giant berries, just spoon more on top!