Recipe by lovindisney
This was in the "Family Fun" magazine. It said 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.
Top Review by EasternCook
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. Thanks so much!!
- 1 cup flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup creamy peanut butter
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 large egg
- 1 cup milk
- 2 tablespoons milk
Directions See How It's Made
- 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.