Thick peanut butter pancakes loaded with chocolate chips and drizzled with melted, warm peanut butter.
YIELD7-8 pancakes
Ingredients
1cup(140 grams or 5 ounces) all-purpose flour
2teaspoonsbaking powder
¼teaspoonsalt
2tablespoonsgranulated sugar
1large egg
1cupmilk
¼cuppeanut butter
⅓cupchocolate chips
canola oil, for spraying the pan
Peanut butter, melted (to drizzle)
Instructions
In a large bowl sift together flour, baking powder and salt. Add sugar. Set aside.
In a separate medium bowl, whisk together the egg, milk and peanut butter.
Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined and moistened. Don’t overmix. Fold in chocolate chips.
Heat a griddle or a skillet over medium heat. Coat with cooking spray (or oil/butter). For each pancake, drop ¼ cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles. Flip carefully and cook 1-2 minutes more. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet with cooking spray before every pancake or batch of pancakes so they don’t stick.
Serve immediately while pancakes are still warm. Drizzle with melted peanut butter and top with chocolate chips, if desired.