Time 25m Yield 4 Number Of Ingredients 7 Steps:
Bring water and 1/2 cup sugar to a boil in a small saucepan until sugar is dissolved, about 5 minutes; remove simple syrup from heat and allow to cool slightly while preparing remaining ingredients. Mix flour, remaining 1 cup sugar, milk, and baking powder in a bowl until blended. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on both side, about 3 minutes more. Repeat with remaining batter. Stir peanut butter and about 1/2 cup simple syrup in a bowl until smooth, adding more syrup as needed. Serve peanut butter sauce on top or as a dipping sauce.
Time 15m Yield 12 serving(s) Number Of Ingredients 9 Steps:
In large bowl mix together flour, baking powder and salt. Set aside. In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk. Pour the milk mixture into the flour mixture, stirring just until blended. Lightly coat griddle or skillet with oil and heat it over medium-high heat. Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.
Time 10m Yield 16 (3-inch) pancakes Number Of Ingredients 8 Steps:
STIR together flour, sugar and baking powder in large bowl. BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended. HEAT skillet over medium-high heat or griddle to 375 degrees F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side. SERVE with syrup, fresh fruit or powdered sugar.
Time 35m Yield 4 servings Number Of Ingredients 8 Steps:
For Syrup: To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes. For Pancakes: In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat. In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated. Preheat the oven to 200 degrees F. Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes. Transfer the pancakes to a large serving platter and serve with warm grape syrup.
Time 15m Yield 8 pancakes. Number Of Ingredients 10 Steps:
In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.
Yield 4 servings Number Of Ingredients 4 Steps:
Crack both eggs in a bowl and whisk. Add slightly softened peanut butter to the eggs and combine with a fork. Heat oil in the pan over medium heat. Use just enough oil to coat the surface of the pan. Add a quarter of the batter and fry until crispy and golden on the top. Flip and fry until the pancake is cooked through. Repeat for the rest of the batter. Enjoy warm. Serve with powdered sugar or jam. Enjoy!
Time 30m Yield Makes 12 Number Of Ingredients 10 Steps:
Heat the peanut butter, butter and 4 tbsp maple syrup in the microwave, or a pan, for 2 mins, stirring every 30 seconds until smooth and combined. Set aside to cool slightly. Mix the flour, baking powder and sugar in a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the milk and ¾ of the peanut butter mixture and whisk to combine. Heat a splash of sunflower oil and a small knob of butter in a non-stick frying pan until foaming. Add 2 tbsp of batter to make small pancakes, making sure there’s space between each. Cook until bubbles start to form on the surface, then flip and cook on the other side. Keep warm in a low oven whilst you make the next batch. Serve the pancakes with the remaining peanut butter sauce, maple syrup and fruit, if using. You may have to reheat the sauce to loosen the mixture slightly.
Time 25m Yield 12 Number Of Ingredients 10 Steps:
Preheat a griddle to medium heat. Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed. Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.
Time 35m Yield 16 pancakes Number Of Ingredients 8 Steps:
Add all ingredients to the container of an electric blender. Process until smooth. Heat a lightly greased griddle or large skillet. Pour 1/4 cup batter onto griddle for each pancake. Cook until tops are covered with bubbles and edges are cooked. Flip pancake and cook other side. Serve warm.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
In a bowl, mix the milk, egg, and peanut butter. Set aside. In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly. Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat. Cook until bubbles pop on the surface of the pancake, then flip and cook the other side. Enjoy!
Time 30m Yield 7 Number Of Ingredients 8 Steps:
Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, 1/2 cup of the peanut butter, the eggs and sugar with whisk. If batter seems too thick, add an additional 1 to 2 tablespoons milk. For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles form on top. Turn; cook other side until golden brown. In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 20 to 30 seconds or until drizzling consistency. Top 2 pancakes with 4 peanut butter cup halves, slightly less than 1 tablespoon chopped dry-roasted peanuts, and drizzle with 2 teaspoons melted peanut butter and 1 tablespoon chocolate syrup.
Time 20m Yield 2 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine pancake mix and sugar. Combine egg and milk; add to the dry ingredients just until moistened. Stir in the chips and nuts., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn each pancake when bubbles form on top; cook until second side is golden brown. Serve with syrup and strawberries.
