Peanut Butter Pancakes

Ingredients

• Egg

  whole

  1 extra large or 56g

• All-purpose flour

  white, unenriched

  ¾ cup or 94g

• Brown sugar

  2 tbsp or 18g

• Baking powder

  double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Salt

  table

  ⅛ tsp or 0.8g

• 2% milk

  ⅝ cup or 153g

• Peanut butter

  smooth, unsalted

  2 tbsp or 32g

• Canola oil

  high stability, non-trans, high oleic (70%)

  ½ tbsp or 7g

• Vanilla extract

  ¾ tsp or 3g

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.