Peanut Butter Pancakes

By Rachel Cooks

Ingredients

¾ cup creamy peanut butter, melted and cooled slightly ((see note))
2 large eggs
1 cup buttermilk
¾ cup water
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
¼ cup brown sugar
1 ½ tablespoons baking powder
¼ teaspoon salt
¾ cup chopped peanuts, optional but highly recommended

Prep Time10mins
Cook Time20mins
Servings6

Instructions

Whisk together melted peanut butter and eggs until smooth. Add buttermilk and whisk until smooth, scraping the sides of the bowl if necessary. Add water and vanilla, whisking until completely combined.

Add flour, brown sugar, baking powder, and salt to the bowl with the wet ingredients. Whisk until smooth and combined. Stir in the chopped peanuts, if using.

Allow the batter to rest for 5 minutes.

Meanwhile, preheat electric griddle to 375°F or a non-stick frying pan over medium-low heat.

When pan is hot, drop batter by spoonfuls onto the preheated griddle/pan. Gently spread the batter slightly, being careful not to deflate the air bubbles.

Cook on the first side for 3 to 4 minutes, or until golden brown on the bottom. Flip and cook for a further 2 to 3 minutes.

Serve immediately with your choice of toppings.