Pancakes With Peanut Butter
Peanut Butter Disks
- 1 Cup Peanut Butter
- 1 1/2 Cups Unbleached All Purpose Flour
- 1 Tablespoon Baking Powder
- 4 Tablespoons Sugar
- 1/2 Teaspoon Kosher Salt
- 1 Whole Egg
- 1 1/4 Cup Milk
- 1 Teaspoon Vanilla Optional
- 2 Tablespoons Butter Melted
- 1/4 Cup Maple Syrup
Melt butter and let cool slightly or the pancakes will be lumpy.
Mix the dry ingredients together, flour, baking powder, sugar and salt.
In another bowl mix the wet ingredients, egg, milk, vanilla, melted butter and syrup. Room temperature milk is best so that it doesn't combat with the warm melted butter, you can microwave for about 30 seconds if needed.
Gently pour the wet ingredients into the dry. Mix with a fork until combined, do not over mix or the pancakes will be dense.
Warm a skillet or griddle over medium heat. Remove 2-3 peanut butter disks at a time from the freezer, if you take too many disks out they will start to melt and it's a mess to get them onto the pancake batter. Spoon 1/4 Cup batter (use a measuring cup for even size pancakes and to make sure that the size is appropriate for the frozen chocolate disk). Immediately lay down a frozen disc of peanut butter and immediately pour another 1/4 Cup batter on top. If you wait too long the second layer of pancake will run over and outside of the bottom layer producing an uneven pancake and thin coverage for the peanut butter. This makes it messier to carry when you are ready to eat and walk.
Eat immediately or freeze for later.
-Pancakes will keep for 5 days in the refrigerator. To freeze, place pancakes on a parchment lined baking sheet in a single layer and freeze, once frozen you can put the pancakes in a ziplock bag marked with recipe name and date frozen. Reheat in microwave for 1 minute and enjoy. -Option: Add chopped banana, chocolate chips or a frozen Nutella disk once the frozen peanut butter disk is placed on the pancake batter. Makes a Reeses tasting pancake. -If you are short on time and can't wait for the peanut butter to freeze into solid disks, then you can fill a ziplock bag with peanut butter, snip a small hole on one of the bottom corners and squeeze onto the pancakes (step 5). The peanut butter doesn't spread as evenly as using the frozen disks, but in a pinch it works.