So. You’ve hoarded all that peanut butter. Now what? Here’s something tasty besides the 100th PB&J you’ve scarfed.
Peanut Butter and Jelly Pancakes
1 1/2 cups all-purpose flour
1/4 cup light peanut flour (28%) or 1/4 cup of all-purpose flour as substitute
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup creamy peanut butter
2 large eggs
2 cups low fat buttermilk
1 cup seedless raspberry jam
1/2 cup chopped unsalted roasted peanuts (optional)
Combine the all-purpose flour, peanut flour, sugar, baking powder, baking soda and salt in a large bowl. Place the peanut butter in a medium microwave safe bowl and microwave in 15 second increments until thinned. Add the eggs and buttermilk to the peanut butter; whisk well to combine. Stir the wet ingredients into the dry ingredients until smooth.
Heat a nonstick griddle or skillet over medium-low heat. In batches, spoon 3 tablespoons of the batter onto the griddle or skillet for each pancake; cook until lightly browned, about 3 minutes per side.
Warm the jam in a small saucepan over medium heat until thin and warm. Spoon over each serving. Sprinkle some crushed peanuts on top for extra crunch and peanut buttery goodness.
*recipe courtesy of The Peanut Institute
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