1 cup all-purpose flour
2 1/2 t baking powder
1/2 t salt (optional)
3/4 cup peanut butter, creamy or crunchy
2 T sugar
2 T vegetables oil
1 large egg
1 1/3 cup milk (add more if batter is too thick)
In a large bowl, mix flour, baking powder, and salt. Set aside. In a small bowl, whisk peanut butter, sugar, and oil until smooth. Beat in egg, then milk. Pour milk mixture into the flour mixture, stirring just until blended. Lighly coat a griddle or skillet with oil and heat over medium-high heat. Drop batter onto griddle by 1/4 cups. Cook until tiny bubbles appear. Flip and cook a few more minutes. Serve topped with banana slices and drizzle with syrup.
Yield: 12 4-inch pancakes. (This batter can be prepared the night before and kept in the refrigerator.)
Proud Navy Wife since 1/10/06; Mother to McKenna since 12/11/08, McKaela since 5/27/10 & Maisie since 8/15/11.
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