Peanut Butter Pancakes
Crunchy or creamy. Spread or dip. Meal or dessert. Peanut butter is so versatile and that is why we are celebrating it today on National Peanut Butter Lover's Day (March 1). Join us in raising a spoon!
- 1 Propane Stove
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup creamy peanut butter
- 2 1/2 tbsp sugar
- 2 tbsp unsalted butter melted
- 1 large egg
- 1 1/4 cup buttermilk
- 1 pat butter for skillet
- 2 tbsp creamy peanut butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- In a medium bowl, whisk dry ingredients together.
- In a small bowl, combine wet ingredients together.
- Pour buttermilk mixture over flour mixture and stir until just mixed. Few lumps are okay.
- Heat a skillet or griddle over medium heat on a propane stove. Coat pan with a pat of butter and place 1/4 cupsful of batter onto the hot skillet. Cook, turning once, until cooked through, 2-3 minutes per side.
- While pancakes are cooking, make the syrup. Combine all ingredients in a bowl. Stir until smooth.
- Serve pancakes topped with peanut butter syrup. You can up the yum factor by adding mini peanut butter cups, chocolate chips, crushed peanuts, bananas, whipped cream, or powdered sugar.