Our pancake kick continued, but the blueberries we used in our previous recipe didn’t last. So I thought I’d try a new modification. I love peanut butter and these pancakes are fantastic. A little skiff of peanut butter on top while they are still warm makes them even better. They’d also make an awesome peanut butter and banana sandwich.
- 1 Cup Flour
- 1 Tablespoon Sugar
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ¼ cup Peanut Butter
- 2 Large Eggs
- 1 Cup Plain Yogurt (Balkan is nice)
- 1 Ripe Banana Mashed
- 2 Tablespoons Butter, Melted
- Mix dry ingredients in a medium sized bowl.
- Add the peanut butter to the dry ingredients and mix well. It’ll have a crumbly texture when it’s In a large bowl, beat eggs, add yogurt, melted butter and mash in the banana. You can do this by breaking it into pieces and then mashing it up with the whisk or you can mash them first. They need to be small but do not need to be completely mashed. If you hate mashing you could even just slice them thinly.
- Add the dry ingredients to the wet (half the time I do this backwards, but this way you don’t have flour mixture stuck to the bottom). Mix just enough so that you no longer see any dry flour.
- Cook the pancakes on a medium-high heat for about 2 minutes per side. If you haven’t cooked them before try doing a test pancake before making a whole bunch