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Peanut Butter Pancakes




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1-1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, slightly beaten
3/4 cup chunky peanut butter
1-1/2 cups milk
Grape jelly (optional)
1 recipe Peanut Butter Syrup (see Recipe Center) (optional)


Recipe



1. In a mixing bowl combine flour, sugar, baking powder, and salt. In another mixing bowl stir together eggs and peanut butter until thoroughly combined; gradually stir in milk until combined (mixture may appear stiff at first, but it will thin when all the milk has been added). Add peanut butter mixture to the flour mixture. Stir just until combined but still slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (2 to 3 minutes per side).
4. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with grape jelly and Peanut Butter Syrup. Makes 14 pancakes.
Chocolate Chip-Peanut Butter Pancakes: Prepare as above, except stir 1/2 cup miniature semisweet chocolate pieces into the batter.