If you don’t like peanut butter than this probably isn’t the post for you but, if you do than stay tuned. I’ve been wanting to make this since I saw Sunni Anderson do it on the Cooking Channel (yes, not Food Network) this past summer.
As a kid I used to eat a peanut butter sandwich everyday for lunch and as a result I went on a peanut strike all thru high school and most of college. Now ,as an adult I still don’t like them in trail mix but I can deal with them in candy and now (I love them) in pancakes. Since this is a pretty quick recipe I’m going to post my new recipe card (no shopping list this time) and show you a few important steps.
WARNING: This recipe is not a low-fat as most of our dishes are but, hey all things in moderation. Guys & Dolls Its PEANUT BUTTAH PANCAKE TIME!!!
I hope my new recipe cards prove helpful for you all, please comment below and let me know…
And so following along with your recipe card above, here are some of the first ingredients your will need.
Once you follow steps 1-4 your batter should like the picture above, like pudding. It should look a bit thicker than it really is yet, it shouldn’t be runny. As you can see I’m using a silicone spatula, that’s what I use to “fold” in any ingredients. Therefore, to ensure not to over whisk (mix or fold) batter use something like this.
Over mixing is the number 1 culprit of “bad” or thin pancake batter, says Sunni Anderson. So be careful.
Now Just Add a bit of butter, syrup & BANANAS! This is a great weekend breakfast for you and your family! In that case, let me say Bon Apetite in advance.
For more of my daily foodie moments & to see what I’m eating follow me via Instagram @SkinnyMinority!