Description
I have a common pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat in the toaster, spreading them with strawberry or raspberry jam. Yum!
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon white sugar
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 ripe banana, mashed
- ⅓ cup smooth peanut butter
- 1 egg
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
Instructions
- Preheat a griddle to medium heat.
- Whisk flour
- baking powder
- sugar
- and salt together in a mixing bowl. Combine milk
- banana
- peanut butter
- egg
- canola oil
- and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
- Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top
- 2 to 5 minutes; flip and continue cooking until the bottoms are browned
- 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 12