Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate mixing bowl, combine the milk, peanut butter, egg, mashed banana, and vanilla extract. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Add the melted butter to the batter and stir until evenly distributed.
5. Heat a non-stick griddle or skillet over medium heat. Once hot, ladle 1/4 cup of batter onto the griddle for each pancake.
6. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
7. Serve the pancakes warm with additional peanut butter and sliced bananas on top.
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: 200
Fat: 10g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 220mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 7g
Protein: 7g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Honey or maple syrup can be substituted for granulated sugar.
- Almond milk or soy milk can be substituted for regular milk.
- Crunchy peanut butter can be used instead of creamy peanut butter.
Variations:
- Add chocolate chips to the batter for a chocolate peanut butter banana pancake.
- Top the pancakes with whipped cream and chopped peanuts for a decadent treat.
- Use almond butter or cashew butter instead of peanut butter for a different flavor.
Tips and tricks:
- Make sure to not overmix the batter, as this can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with additional peanut butter and sliced bananas. Serve with a side of bacon or sausage.
Garnishes:
Chopped peanuts, whipped cream, sliced bananas, chocolate chips
Pairings:
Coffee, orange juice, milk
Suggested side dishes:
Bacon, sausage, scrambled eggs, fruit salad
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
Make sure to cook the pancakes until they are fully cooked through to prevent any foodborne illness.
Food history:
Peanut butter and banana sandwiches were a favorite of Elvis Presley, and this recipe is a twist on that classic combination.
Flavor profiles:
Sweet, nutty, and fruity
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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