Peanut Butter Pancakes

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Brown sugar

  4 tbsp or 36g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Salt

  Table

  ¼ tsp or 2g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ¼ cup or 305g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Vanilla extract

  1 ½ tsp or 6g

Directions

1. Beat the eggs lightly and set aside.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the milk, eggs, peanut butter, oil, and vanilla extract. Add the wet ingredients to the dry ingredients, stirring until smooth.
3. Heat a nonstick griddle or large skillet over medium heat. Spoon about 1/4 cup of batter onto the griddle. Turn pancakes when bubbles form on top and edges look cooked. Cook until golden brown.
4. Serve and enjoy your pancakes warm.

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