June 9, 2010
For my first breakfast post, it seems appropriate that I've incorporated a non-breakfast ingredient: peanut butter. For those of you readers who don't like peanut butter, I apologize. I use more peanut butter in a month than anyone should, and lucky for those of you who do like it I have the recipes to prove it. I always use Jif, but if you don't you can feel free to use whatever peanut butter you're used to. I won't hold it against you. I saw these pancakes and bookmarked them instantly. The only problem is, I cannot make pancakes to save my life. I've tried countless times, but the flipping always gets me. Sure, they always taste great, but I'm not lying when I say they look awful. This little fact made trying this recipe a daunting task. Lucky for me, there was enough batter that even though I managed to completely ruin half of the pancakes, I still had enough decent ones for some pictures (and for me to eat!)
I made these on a morning when no one else was around to see what I assumed would turn out to be another pancake catastrophe. This also meant I could eat all of the good ones if there were any. Sneaky me. These turned out quite delicious. I think I would've died and gone to heaven if I had added some bananas to the batter as well. I might try that next time, and I'll update the post if I do.
Since I know the majority of people do not have some odd issue with making pancakes, I strongly suggest making these. Peanut butter+pancakes+warm syrup...need I say more?
Peanut Butter Pancakes
Recipe from The Crepes of Wrath
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1 cup plus 3 tablespoons milk, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 tablespoons vegetable oil
1 tablespoon butter
1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg, milk, melted peanut butter, and vegetable oil. Add a little extra milk if batter feels too thick (I added another tablespoon or two).
2. Heat your griddle over medium-low heat and melt a tablespoon of butter in it, then using a paper towel, rub the butter around the griddle to make a very thin layer (you don’t want your pancakes cooking in a pool of butter). Sprinkle some water over the pan and see what it does. It should dance around but it should NOT sizzle or spurt.
3. When the pan is ready, pour about 1/4 cup of batter for each pancake (I made my pancakes a bit on the smaller side because the batter is kind of thick and I wanted them to cook through). Don’t overcrowd the pancakes because they will spread a bit as they cook. Cook for about 3 or 4 minutes per side, until golden. They won’t bubble like normal pancakes because of the thickness of the peanut butter. Makes 10-12 pancakes.