From the kitchen of One Perfect Bite...I'll wager you didn't know that I have super powers. I can see some of you recoiling at the thought of peanut butter pancakes or waffles. I hope you'll man-up and give them a try despite your initial hesitation. The original recipe came from the Land O' Lakes collection, and this, like all the recipes they publish, has been carefully tested and makes delicious fail-proof pancakes and waffles. The recipe is simple enough for the kids to make by themselves, but they may need some supervision the first time they attempt them. It's important to incorporate the peanut butter into the other liquid ingredients, and that is most easily done by softening the peanut butter, which can be smooth or chunky, in a microwave until it can be easily stirred or melts into the other ingredients. Once that's mastered, they can be left on their own. I'm including the honey butter that was included in the original recipe, but there are other options. My gang happen to be peanut butter purists, so, rather than honey butter or maple syrup, they drizzle melted grape jelly over their pancakes, which they call PBAJP's. Now, I realize this is not a recipe for the masses, but if you are a mom or grandmother with young children who enjoy working in the kitchen, I hope you let them give this recipe a try. If they like peanut butter and jelly sandwiches, they love the pancakes and have fun making them. Here is how they are made.
Peanut Butter Pancakes with Honey Butter...from the kitchen of One Perfect Bite courtesy of Land O' Lakes
1 cup packaged pancake mix
2 tablespoons sugar
1/3 cup peanut butter, room temperature
2/3 cup half and half or undiluted evaporated milk
1/4 cup water
1 egg, beaten
1/4 cup, softened butter
2 tablespoons honey
1) Whisk pancake mix and sugar together in a large bowl.
2) Place peanut butter, half and half and water in a medium bowl. If possible, microwave mixture on HIGH power for 30 seconds. This will make it easier to combine ingredients. Add egg and whisk into peanut butter mixture. Add wet ingredients to dry ingredients, stirring until just combined but still slightly lumpy.
3) For standard-size pancakes, pour about 1/4 cup of batter onto a hot, lightly greased griddle or heavy skillet. (Use 1 to 2 tablespoons for smaller pancakes.) Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
4) For waffles, pour 1 to 1-1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to the manufacturer's directions. When waffle is done, use a fork to lift it off grid. Repeat with remaining batter.
5) Meanwhile, for honey butter, stir together margarine or butter and honey. If desired, heat until margarine is melted. Spoon or drizzle over waffles or pancakes. Makes 8 (3-inch) pancakes or 3 (8-inch) waffles (4 to 6 servings).
One Year Ago Today: Two Years Ago Today:Lemon Herb Roasted Potatoes Ina's Sausage Lasagna
Three Years Ago Today: Four Years Ago Today:Seoul-ful Steak Supper Corn and Hominy Casserole