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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Conventional chunky peanut butter works best in this recipe; the natural-style peanut butter (ground peanuts and oil) is difficult to stir into a liquid batter. Serve these with the Strawberry-Lemon Syrup, the Raspberry-Honey Coulis, or any kind of jam. Ingredients:
1 1/2 cups all-purpose flour |
6 tablespoons sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 1/4 cups fat-free milk |
1/4 cup chunky peanut butter |
1 tablespoon roasted peanut oil or vegetable oil |
1/2 teaspoon vanilla extract |
2 large eggs, lightly beaten |
Directions:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
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