Chocolate Chip Buttermilk Waffles with Maple Peanut Butter Syrup

It was my sons birthday a couple of days ago.  He requested these waffles for his birthday breakfast... then he wanted a hipster burger at a trendy cafe for his lunch... then he chose one of the best French restaurants in town in which to end the celebrations.  It's a good thing he only has one birthday a year... and isn't old enough to order Champagne yet.

Chocolate Chip Buttermilk Waffles with Maple Peanut Butter Syrup

Makes about 8 large waffles

For the Waffles:

1 1/2 cups "00" flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

3 tablespoons caster sugar

80g unsalted butter, melted

2 eggs

1 1/4 cup buttermilk

80g dark chocolate, chopped

For the Syrup:

3/4 cup smooth peanut butter

1/4 cup maple syrup (or more or less according to how sweet you like it)

Hot water for thinning

Sliced banana for serving

Make the Waffles:

Preheat your waffle iron.

Put the flour, baking powder, baking soda, salt and sugar into a mixing bowl and whisk them to combine and aerate.  Set aside.

In a separate bowl, whisk the melted butter, eggs and buttermilk together.  Pour the wet ingredients into the dry ingredients and mix until just combined.  Don't over mix.  Add the chopped chocolate and stir until just incorporated.

Cook the Waffles:

Pour a 1/2 cup portion of waffle batter into your preheated waffle iron and cook until golden brown. I've got a non-stick waffle iron that doesn't require greasing, but if you think your waffles will stick, you can spray the surface with a small amount of cooking oil spray. Remove the waffle to a plate and keep warm while you cook the remaining batter.

Make the Syrup:

Put the peanut butter and maple syrup into a small saucepan and set over a low heat to melt and combine them.  Add enough hot water to give you a drizzling consistency.  Keep warm

Stack waffles on plates, top with sliced bananas and drizzle with warm syrup.