Peanut Butter Pancakes With Strawberry Syrup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Chef Lynn Crawford Ingredients:
ingredients |
1 cup all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 tablespoons sugar |
1 egg |
1 cup plus 2 tablespoons milk, plus extra if needed to thin |
1/2 cup creamy peanut butter, melted |
2 tablespoons oil |
4 tablespoons butter |
strawberry syrup ingredients |
2 pints strawberries, thinly sliced |
1/2 cup sugar |
1/2 cup water |
1 lemon, zested |
Directions:
1. Directions:
2. Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined.
3. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle.
4. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peek on the underside reveals a golden pancake. Repeat with remaining butter and batter.
5. Strawberry Syrup
6. Directions:
7. In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Remove from heat and serve warm on peanut butter pancakes.
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