When you get these pancakes on the griddle, it would surely wake anyone up. It smells really good and will give you such a happy start to your day. I love my pancakes rich so I always go crazy with the whipped cream and the maple syrup. And oh! The nuts! I love nuts in my pancakes. And that warm cup of coffee in the morning just completes the set.
One of our friends over at Food.com has this to say about this recipe:
“My daughter and husband both give these pancakes two thumbs up! I do too. 🙂 I used all natural creamy peanut butter and it gave these a nice peanut butter taste, not too much, just enough. I also used whole wheat flour to make them healthier and 2 eggs instead of one to boost the protein content. The pancakes turned out fluffy and where surprisingly fairly light as well. These do brown quite quickly, so take caution when using the heat. In the beginning a few turned out almost black, but I made adjustments and they turned out great. Definitely cook these on low to medium heat and keep your eye on them. I can see a lot of possibilities with this recipe … mixing banana and peanut butter, adding chocolate chips or making small pancake and jam sandwiches. It will be a regular in our house.”
Er… I am guilty with the chocolate chips! I add them because I can’t resist the combination of the peanut butter and chocolate. I make them during weekends because I feel like I deserve a reward for all the hard work I have done for the week.
1 cup Gold Medal flour
2 1⁄2 teaspoons Clabber Girl baking powder
1⁄2 teaspoon Morton salt
1⁄2 cup Jif creamy peanut butter
2 tablespoons Domino sugar
2 tablespoons Wesson vegetable oil
1 large Eggland’s egg
1 cup TruMoo milk
2 tablespoons TruMoo milk
In large bowl mix together flour, baking powder and salt. Set aside.
In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk.
Pour the milk mixture into the flour mixture, stirring just until blended.
Lightly coat griddle or skillet with oil and heat it over medium-high heat.
Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.
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Quick Tip: You could also freeze the extra pancakes between layers of waxed paper and re-heat them in the microwave for 35 seconds, flipping halfway through.
Thanks again to Food.com for this amazing recipe.