Rosa Parks - Peanut Butter Pancakes

Rosa Parks - Peanut Butter Pancakes (WPLG, INC.)

1 cup all-purpose flour

2 teaspoons baking powder

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½ teaspoon kosher salt

2 tablespoons granulated sugar

1 large egg

1¼ cups milk (or more as needed)

⅓ cup smooth peanut butter

1 tablespoon cooking oil or melted vegetable shortening

maple syrup for serving

Sift together the dry ingredients.

In a separate bowl, mix together the egg, milk and peanut butter. Mix the wet ingredients into the dry ingredients, do not overmix. If the mixture seems dry, you can add a splash of milk (we didn’t need to).

Grease your skillet or griddle with the vegetable oil or shortening. Heat the skillet to medium. Pour about ¼ cup of batter onto the griddle. Let the pancakes cook for 1-2 minutes until bubbles rise to the surface of the batter and burst. Flip over and cook the pancakes for 1-2 minutes longer until golden brown. Add additional vegetable oil or shortening between batches as needed. Serve pancakes immediately drizzled with warm maple syrup.


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