My poor hubby injured his knee at brazilian jujitsu class last night, so he’s home today getting me to fetch him ice and food while he moans and telecommutes. To make him feel a bit better, I made up a batch of Peanut Butter and Chocolate Chip Pancakes. We’re both very addicted to the chocolate/peanut butter combination, and when I saw this recipe, I immediately knew that it was going to be a staple of our Saturday (or sick day) mornings.
Peanut Butter and Chocolate Chip Pancakes
Serves 4 (Adapted from a recipe that appeared in Martha Stewart Living)
Ingredients:
- 2 C flour (I use half white, and half whole wheat)
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 2 eggs
- 1 C peanut butter
- 2 C milk
- 1 tsp vanilla
- 1 C semisweet chocolate chips
- oil for frying
Directions:
- Put dry ingredients in bowl, mix throughly with spoon
- Add wet ingredients and stir until just mixed
- Heat skillet on medium heat, add enough oil to lightly cover bottom of pan
- Spoon dough onto hot skillet, leaving an inch between pancakes
- Cook until the top has small bubbles poking through the top, then flip over and cook the other side. Continue flipping every couple minutes until both sides are golden and throughly cooked, being careful not to burn them.
- Serve with warm maple syrup
- Enjoy!
If this sounds tasty for breakfast, you might want to try:
[...] Time to Celebrate with Pancakes [...]