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Categories:Viewed: 5 - Published at: a year ago
Ingredients
- 1 14 cups all-purpose flour
- 1 tablespoon baking powder
- 14 teaspoon salt (optional)
- 1 large egg, room temperature
- 23 cup creamy peanut butter
- 3 tablespoons unsalted butter, melted and cooled
- 1 34 cups nonfat milk
- nonstick cooking spray
Method
- Whisk the flour, baking powder, and salt, if using, in a large bowl until baking powder is evenly distributed; set aside.
- Whisk the egg, peanut butter, and melted butter in a medium bowl until smooth.
- Whisk in the milk.
- Spray large nonstick skillet or griddle lightly with nonstick spray and heat it over medium-low heat.
- As it heats, stir the wet ingredients into the dry ingredients with a wooden spoon, just until the flour is moistened.
- The batter should still be a little lumpy.
- Spoon a scant 1/4 cup of batter into the skillet to make one pancake.
- Add more batter to make more pancakes, as many as will fit.
- Cook just until the cakes have permanent bubble holes dotted across their surfaces.
- Flip with a nonstick-safe spatula; continue cooking until browned on the bottom, about 1 minute.
- Transfer to a platter and continue making more pancakes.
- To Customize: Whisk in 1 tsp ground cinnamon, apple pie spice mixture, or pumpkin pie spice mixture with the baking powder; or stir in 1/2 cup mini chocolate chips into the flour mixture before adding to the wet ingredients; or whisk in 2 tsp vanilla extract ot 1 tsp maple extract with the milk.
