Dessert: Peanut Butter Pancakes Recipe | MyRecipes
Recipe by David Bonom Conventional chunky peanut butter works best in this recipe; the natural-style peanut butter (ground peanuts and oil) is difficult to stir into a liquid batter. Serve these with the Strawberry-Lemon Syrup, the Raspberry-Honey Coulis
Ingredients
1 1/2 cups all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups fat-free milk
1/4 cup chunky peanut butter
1 tablespoon roasted peanut oil or vegetable oil
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
Instructions
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
Reviews
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Nutrition Facts
Serving Size: 5
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |