Prep 15 mins
Cook 10 mins
from 'The Ultimate Peanut Butter Cookbook' Recommended serving with unsulphured molasses or sweetened sour cream or different fruit preserves.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt (optional)
- 1 large egg, room temperature
- 1 3⁄4 cups nonfat milk
- 3 tablespoons creamy peanut butter
- 1 teaspoon vanilla extract
- nonstick cooking spray
- Mix the flour, cornmeal, sugar, baking powder, and salt, if using, in a large bowl until well combined; set aside.
- In a blender, puree egg, milk, peanut butter, and vanilla until smooth (Recipe up to this point can be made 1 day in advance and stored in the fridge; take liquid ingredients out 1/2 hour before using).
- Spray large nonstick skillet or griddle with nonstick spray and heat it over medium-low heat.
- Whisk the wet ingredients into the dry until fairly smooth; this will take more whisking than standard pancake batter. Drop 2 Tablespoons of batter into hot skillet or onto griddle; continue making more cakes, as many as will fit. Cook until permanent bubbles dot the surfaces of the cakes, about 1 1/2 minutes. Flip, then continue cooking until the bottom is brown, about 30 more seconds. Transfer cakes to a platter and continue making more. Respray between batches if necessary.
- To Customize: stir in 1/3 cup fresh blueberries, mini chocolate chips or raising into the smooth batter. Or substitute blue cornmeal for yellow; add 2 tsp vegetable oil to blender with the egg.