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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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from 'The Ultimate Peanut Butter Cookbook' Ingredients:
1 1/4 cups all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon salt (optional) |
1 large egg, room temperature |
2/3 cup creamy peanut butter |
3 tablespoons unsalted butter, melted and cooled |
1 3/4 cups nonfat milk |
nonstick cooking spray |
Directions:
1. Whisk the flour, baking powder, and salt, if using, in a large bowl until baking powder is evenly distributed; set aside.
2. Whisk the egg, peanut butter, and melted butter in a medium bowl until smooth. Whisk in the milk.
3. Spray large nonstick skillet or griddle lightly with nonstick spray and heat it over medium-low heat. As it heats, stir the wet ingredients into the dry ingredients with a wooden spoon, just until the flour is moistened. The batter should still be a little lumpy.
4. Spoon a scant 1/4 cup of batter into the skillet to make one pancake. Add more batter to make more pancakes, as many as will fit. Cook just until the cakes have permanent bubble holes dotted across their surfaces. Flip with a nonstick-safe spatula; continue cooking until browned on the bottom, about 1 minute. Transfer to a platter and continue making more pancakes.
5. To Customize: Whisk in 1 tsp ground cinnamon, apple pie spice mixture, or pumpkin pie spice mixture with the baking powder; or stir in 1/2 cup mini chocolate chips into the flour mixture before adding to the wet ingredients; or whisk in 2 tsp vanilla extract ot 1 tsp maple extract with the milk.
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