Tuesday, August 24, 2010

Oh La La, Peanut Butter Flapjacks

These are abundantly tasty and satisfying. I think fate brought us close together when I randomly (err... "randomly" might be debatable:)) turned on the food network a few days back for a much needed 10 minute mental break. There was Sunny Anderson on "Cooking for Real" whipping these out. Oh dear. PB WHAT?? I was glued to the teley.

You bet the next morn I strapped my apron on and had my elbows up in PB and flour heaven. My cute tot stood by and watched his mommy not even mess around with these. It was serious breakfast business.

A caveat: perhaps it was the griddle I was using, but man these pancakes seemed to have a quick burning point and too embarrassed to reveal exactly the number, let's just say that there were more pancakes thrown away than eaten. Pitiful shame. Then halfway into cooking these off, I realized why so many were overcooking: you see, most pancakes exhibit the common "bubbles" sign, indicating a readiness to be flipped onto the other side. This recipe lacks that. The edges will curl up a bit and a few bubbles here and there will form, so just keep the heat down to medium low and have your spatula armed in hand. They cook up fast!!

And, you note we're missing syrup in the photo. Very tasty with or without. Yummy with jam. Yummy with powdered sugar. Knock your teeth dead.

Peanut Butter Pancakes
{Barely adapted from Sunny Anderson, Food Network}

1 cup all-purpose flour (we used whole wheat)

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 egg

1 cup plus 2 tablespoons milk, plus extra if needed to thin

1/2 cup creamy peanut butter, melted

2 tablespoons canola oil

4 tablespoons butter

Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with syrup.

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