Peanut Butter Pancakes

Peanut Butter Pancakes Recipe
These pancakes don't cook exactly the same as traditional pancakes. Turn them as soon as the edges look cooked so that the pancakes do not overcook.

Yield:

Makes about 20 (4-inch) pancakes

Recipe from

Southern Living Food for Today

Recipe Time

Prep: 30 Minutes

Nutritional Information

Sodium 311 mg
Iron 1 mg
Cholesterol 20 mg
Carbohydrate 13 g
Fiber 1 g
Protein 6 g
Polyfat 2 g
Monofat 4 g
Satfat 2 g
Fat 8 g
Calories 141

Ingredients

1 cup sifted light roast peanut flour made with USA-GROWN PEANUTS
1 cup unsifted all-purpose flour
3 tablespoons baking powder
1/4 teaspoon salt
3/4 cup creamy peanut butter made with USA-GROWN PEANUTS
1/4 cup honey
2 tablespoons vegetable oil
2 large eggs
2 cups milk
1 cup strawberry preserves
Toppings: banana slices, strawberry slices, chopped USA-GROWN PEANUTS

Preparation

1. Process first 9 ingredients in a food processor until smooth, stopping once to scrape down sides.

2. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until edges look cooked. Turn and cook 3 to 4 minutes or until done.

3. Microwave strawberry preserves in a microwave-safe bowl at HIGH 45 seconds to 1 minute, stirring after 30 seconds. Serve pancakes with preserves and desired toppings.

March 2010
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