I have a peanut butter pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat them in the toaster, spreading them with strawberry or raspberry jam. Yum!
Ingredients
- ½ cups all-purpose flour: 1 piece
- baking powder: 2 Tbsp
- white sugar: 1 Tbsp
- salt: 0.5 tsp
- ¼ cups milk: 1 piece
- ripe banana: 1 piece (mashed)
- smooth peanut butter: 0.33333 cup
- egg: 1 piece
- canola oil: 1 Tbsp
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat a griddle over medium heat.
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Whisk together flour, baking powder, sugar, and salt in a large bowl. Combine milk, mashed banana, peanut butter, egg, oil, and vanilla in a separate bowl; pour into flour mixture and whisk until batter is thoroughly mixed.
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Ladle batter in 1/4 cup portions onto the preheated griddle and cook until tiny air bubbles form on the top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Remove pancakes to a plate and cover to keep warm. Repeat with remaining batter.
