Saturday, December 8, 2012

PB&J Pancakes

I forgot who turned me onto these, but Food Network! Good job on this one! I make these when I am in the mood for dinner-breakfast. It is more of an effort that regular pancakes (probably due to the fact you have to melt peanut butter) but when I am running low on regular syrup, I make these puppies. I don't make the homemade blackberry syrup in the recipe, I just have a bottle of raspberry syrup I bought from Smith's stashed away at all times. Hope you like them as much as I do. With a kid who really only likes pancakes and pretzels, this is a good way to get some protein in him.

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 egg
  • 1 cup plus 2 tablespoons milk, plus extra if needed to thin
  • 1/2 cup creamy peanut butter, melted
  • 2 tablespoons oil
  • 4 tablespoons butter
Mix up all the dry ingredients in a bowl and then slowly beat in the egg, milk, and peanut butter. It may be a little thick, add a tablespoon of milk. (or two) Melt some butter onto the griddle and scoop out into 1/4 c. increments. It takes a bit longer to cook, but scorches easily, so you may have to turn them several times. Still, I feel like I have to remind you- STILL WORTH IT. 

Top with a fruity syrup.