Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1 egg
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix together the milk, peanut butter, egg, and vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 180
Fat: 10g
Saturated Fat: 2g
Cholesterol: 25mg
Sodium: 190mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 5g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Honey or maple syrup can be used in place of sugar.
- Almond milk or soy milk can be used in place of regular milk.
- Crunchy peanut butter can be used in place of creamy peanut butter.
Variations:
- Add chocolate chips or chopped nuts to the batter.
- Top with sliced bananas or strawberries.
- Drizzle with honey or maple syrup.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a measuring cup to ensure even-sized pancakes.
- Grease the skillet or griddle between each batch to prevent sticking.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with peanut butter or syrup. Top with sliced bananas or strawberries for added color.
Garnishes:
Chopped nuts, whipped cream, or a sprinkle of powdered sugar can be used as garnishes.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast. For a sweeter breakfast, pair with fresh fruit or yogurt.
Suggested side dishes:
Bacon, sausage, fresh fruit, yogurt
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Peanut butter pancakes are a modern twist on traditional pancakes. Peanut butter was first invented in the late 1800s and became popular in the United States in the early 1900s.
Flavor profiles:
Peanut butter pancakes have a nutty and slightly sweet flavor.
Serving suggestions:
Serve peanut butter pancakes for breakfast or brunch.
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