I am a lover of all things pancakes as well as all things peanut butter. In order to satisfy an intense peanut butter craving this weekend, I went with a peanut butter themed brunch.
I used natural (salted) peanut butter from Trader Joe’s for this recipe and added a teaspoon of salt. So these pancakes turned out a bit savory for my taste. I would try this recipe again using processed peanut butter and perhaps omitting the salt altogether. (I’m confident these changes would earn the recipe at least four apples.) I also think they would be fab if you added chocolate chips!
Because these pancakes were a bit savory for my liking, I found the best way to eat them was to butter them, smother them with cocoa almond spread and then drizzle with golden syrup.
Because this dough is thick and yields a puffy pancake, you’ll want to cook it extra long on a lower heat, otherwise the pancakes will burn before you’ve cooked them through.
- 1 c. flour
- 2 T. baking powder
- 2 tsp. baking soda
- ½ tsp. salt*
- 1 c. peanut butter
- 6 T. sugar
- 4 T. butter, melted
- 2 eggs
- 2 c. milk
*Note: If using a salted peanut butter, you may wish to omit any additional amount of salt.
- In a large bowl, stir the dry ingredients together with a fork.
- In another bowl, whisk the peanut butter, butter and sugar together until smooth.
- Whisk in the eggs and then the milk, stirring until well combined and smooth.
- Pour wet ingredients int the dry ingredients.
- Stir with a spoon until blended.
- Cook on a greased hot griddle or skillet, flipping to cook both sides.
- Serve with butter and golden syrup or cocoa-almond or chocolate-hazelnut spread (such as Nutella). Or all three!