Internationally Famous as a Favorite ~ Pancakes come in practically every shape, size and flavor imaginable.
Our peanut butter pancakes rock! FOOD GONE ROGUE served along side spicy Asian Beef Broccoli or Indian Curry. It’s a kicked-up breakfast with your favorite meat, real maple syrup and sliced banana coins or my family’s favorite, fresh strawberry jam.
Peanut Butter Pancakes 14 Pancakes (Espresso Saucer Sized)
- 2 cups complete pancake mix (I use Krustez)
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- ⅔ cups peanut butter (I use chunky/unsalted)
- 1 cup cold water (maybe more)
- 1 cup buttermilk
- 1 egg, beaten
- 1 tsp. good vanilla
- Measure pancake mix into a large bowl
- Add baking soda and cinnamon. Stir well to mix
- Measure peanut butter, water, buttermilk, egg and vanilla into a 4 cup measure
- Stir liquid ingredients together until peanut butter is liquified and egg is distributed.
- Add liquid ingredients to dry ingredients and stir only to blend . Don’t over mix or cakes will be less light. NOTE: (if batter is too thick, add additional water a tablespoon at time up to ¼ cup.)
- Cook on a medium hot, lightly oiled griddle until bubbles begin to form on the top of the pancakes. Flip them over to brown evenly on both sides.
Serve hot with bacon or sausage, sliced bananas and real maple syrup for breakfast or as hors d oeuvre at room temperature with farmer cheese and your favorite chutney. Also great as a side dish with Ginger Beef , Curried Chicken or your favorite spicy entree.
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