CL's Peanut Butter Pancakes

[Linda in MO]

These turned out wonderful! I adapted the recipe a little bit and was really happy with how they turned out...nice and fluffy and moist. Just a really good texture and flavor. I added some mini chocolate chips to a few and those were also good. I ate mine topped with sliced banana and just a tiny drizzle of maple syrup. They didn't need much. I think kids could even eat them plain on the go, if needed.

Peanut Butter Pancakes

1 1/2 cups all-purpose flour (I use 1 cup white flour and 1/2 cup whole wheat pastry flour--might try 3/4 cup each next time)
6 tablespoons sugar (I used 1/4 cup {which is 4 Tbs.} packed brown sugar)
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups fat-free milk (I used 1% milk)
1/4 cup chunky peanut butter (I used a slightly heaping 1/4 cup of smooth peanut butter)
1 tablespoon roasted peanut oil or vegetable oil
1/2 teaspoon vanilla extract (I used 1 tsp. homemade vanilla)
2 large eggs, lightly beaten

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 (I stirred and mashed it around with a fork to try and break up the peanut butter); add to flour mixture, stirring until smooth (I don't ever stir my pancake batter until it's smooth). (At this point I let the batter sit for 10 minutes before I cooked the pancakes)

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.

Yield
5 servings (serving size: 2 pancakes)

Nutritional Information
CALORIES 349(30% from fat); FAT 11.7g (sat 2.5g,mono 5.1g,poly 3.2g); PROTEIN 12.2g; CHOLESTEROL 90mg; CALCIUM 204mg; SODIUM 432mg; FIBER 1.2g; IRON 2.5mg; CARBOHYDRATE 49.4g

Cooking Light, MARCH 2000
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223310&package_id=569897

[MaryH]

Thanks Linda. I may try these out tomorrow morning on the kids. :)

[Alleycat]

YUM! DD will love these :)

[heavy hedonist]

i was just leafing through that issue of CL recently, thinking about those pancakes... thanks for the review!

[dneilson]

Thanks for bringing this to my attention Linda. Made these this morning. We all rated them two thumbs up. I made the following changes to the recipe (made last night for this morning):

4 oz (1/2 cup) Trader Joe's organic chunky peanut butter instead of 2 oz (1/4 cup) - omitted the peanut oil in the ingredient's list. Goal was more peanut flavor w/out sacrificing texture so in order to keep the texture light, flour needed to be reduced by 1/4 cup. The total weight of flour was 5.625 oz (4.5 oz/cup of flour x 1-1/4 cup = 5.625 oz) using whole wheat pastry flour that I mill myself. I started by sifting dry ingredients and setting aside. Half the milk was warmed (for easier blending w/ pb) and combined with the pb, eggs, sugar ( used 4 Tbsp sucanat), salt and vanilla in stand mixer using whipping attachment - mixed until creamy at med speed - about 3 minutes. Sifted dry ingredients and folded in by hand with remaining cold milk (total 10 oz milk) just until dry ingredients were moistened. Covered and refrigerated overnight to allow better hydratation of flour -- batter much thicker this morning. Gently folded in 1-1/4 oz cocoa nibs (not chocolate chips) this morning and rested about 30 minutes to take the chill off.

Pancakes were fluffier than expected w/ a nice texture - not dense or heavy with enough peanut flavor. Served w/ a scoop of yogurt (plain organic yogurt whisked with peanut butter, pinch salt, couple drops vanilla and honey to taste also made last night), thinly sliced bananas, maple syrup and sprinkling of chopped peanuts over each serving.

It's going on my repeater list.

Thanks again for taking time to post this recipe.

Dolores