Traditional Peanut Pancake Food

PEANUT BUTTER PANCAKES

Steps:

• In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.

FLUFFY PANCAKES

Steps:

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

PB CHOCOLATE SHEET PAN PANCAKE

Steps:

• Place 12- by 17-inch rimmed baking sheet (half sheet pan) on center rack of oven. Heat oven to 450°F.
• In large bowl, whisk together flour, peanut butter powder, baking powder, baking soda and salt. In second bowl, whisk together buttermilk, eggs, sugar and vanilla.
• Melt 3 tablespoons butter and whisk into buttermilk mixture. Pour wet ingredients over dry ones and fold just until no traces of flour remain (batter will be lumpy). Fold in chocolate chips.
• Carefully remove hot pan from oven and swirl remaining tablespoon butter all over bottom to melt.
• Immediately pour in batter and quickly spread evenly. Bake until golden brown and wooden pick inserted in center comes out clean, 13 to 15 minutes. Cut into pieces and serve immediately with yogurt and syrup if desired.

PEANUT BUTTER PANCAKES

Steps:

• Heat the peanut butter, butter and 4 tbsp maple syrup in the microwave, or a pan, for 2 mins, stirring every 30 seconds until smooth and combined. Set aside to cool slightly.
• Mix the flour, baking powder and sugar in a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the milk and ¾ of the peanut butter mixture and whisk to combine.
• Heat a splash of sunflower oil and a small knob of butter in a non-stick frying pan until foaming. Add 2 tbsp of batter to make small pancakes, making sure there's space between each. Cook until bubbles start to form on the surface, then flip and cook on the other side. Keep warm in a low oven whilst you make the next batch.
• Serve the pancakes with the remaining peanut butter sauce, maple syrup and fruit, if using. You may have to reheat the sauce to loosen the mixture slightly.