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!
Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::12
Yield::12 4-inch pancakes
Ingredients
1 ½ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
½ teaspoon salt
1 ¼ cups milk
1 ripe banana, mashed
⅓ cup smooth peanut butter
1 large egg
1 tablespoon canola oil
1 teaspoon vanilla extract
Directions
Preheat a griddle over medium heat.
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.
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.