3-INGREDIENT PEANUT BUTTER PANCAKES RECIPE BY TASTY
Here's what you need: eggs, creamy peanut butter, sugar, oil
Provided by Brio Dos Santos
Yield 4 servings
Number Of Ingredients 4
Steps:
- Crack both eggs in a bowl and whisk.
- Add slightly softened peanut butter to the eggs and combine with a fork.
- Heat oil in the pan over medium heat. Use just enough oil to coat the surface of the pan.
- Add a quarter of the batter and fry until crispy and golden on the top.
- Flip and fry until the pancake is cooked through. Repeat for the rest of the batter.
- Enjoy warm. Serve with powdered sugar or jam.
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 3 grams, Fat 16 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
PEANUT BUTTER PANCAKES
This was in the "Family Fun" magazine. It said you could also freeze the extra pancakes between layers of waxed paper and re-heat them in the microwave for 35 seconds, flipping halfway through.
Provided by lovindisney
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl mix together flour, baking powder and salt. Set aside.
- In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk.
- Pour the milk mixture into the flour mixture, stirring just until blended.
- Lightly coat griddle or skillet with oil and heat it over medium-high heat.
- Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.
Nutrition Facts : Calories 150.4, Fat 9, SaturatedFat 2.1, Cholesterol 18.7, Sodium 239.2, Carbohydrate 13.5, Fiber 0.9, Sugar 3.1, Protein 5
CREAMY CRUNCHY PEANUT BUTTER PANCAKES
I found this in 'Better Homes and Gardens' magazine this month (Jan 07). While I don't stray from my pancake recipe often, I had to try this one. It's a PB-lover's pancake and the crunchiness is the best part:).
Provided by Atiekay
Categories Breakfast
Time 15m
Yield 16 pancakes
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients.
- In a medium bowl whisk eggs and peanut butter until combined; then gradually add milk until thin and smooth.
- Pour wet mixture into dry and stir just to combine. (will still be lumpy) **I added a bit more milk now, as I don't like my pancakes this thick**.
- Gently stir in the chopped peanuts.
- Place a greased griddle over medium heat.
- When hot, cook the pancakes until golden brown.
- 1/4cup-sized pancakes should take 1-2 minutes per side and will yield about 16.
Nutrition Facts : Calories 180.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 27.5, Sodium 184.6, Carbohydrate 18, Fiber 1.4, Sugar 2.9, Protein 7.2
PB AND J PANCAKES
Provided by Sunny Anderson
Time 35m
Yield about 12 pancakes
Number Of Ingredients 14
Steps:
- Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.
- In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.
PEANUT BUTTER PANCAKES
Wondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Time 15m
Yield 8 pancakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.
Nutrition Facts : Calories 595 calories, Fat 35g fat (15g saturated fat), Cholesterol 127mg cholesterol, Sodium 843mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 16g protein.
LIGHT AND AIRY PEANUT BUTTER PANCAKES
Easy, light, and tender pancakes that go well with syrup and fresh fruit.
Provided by Chairman James
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 14m
Yield 7
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking powder, and salt together in a bowl.
- Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
- Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 22.8 g, Cholesterol 30.1 mg, Fat 9.9 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 2.4 g, Sodium 668.7 mg, Sugar 6.8 g
CRUNCHY PEANUT BUTTER BALLS
"The first time I made this candy, I knew it was going to be a big hit," writes Janice Brightwell, Jeffersonville, Indiana. "My husband and friends agree it's the best they've ever tasted. It's quick and simple to prepare. I've been asked for the recipe countless times."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. , In a microwave, melt chocolate chips and shortening; stir until smooth. Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate until set.
Nutrition Facts : Calories 123 calories, Fat 7g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER PANCAKES
Try pancakes with a sweet, crunchy peanut butter sauce - perfect for Pancake Day, a weekend brunch or even dessert
Provided by Liberty Mendez
Categories Breakfast, Brunch, Dessert
Time 30m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat the peanut butter, butter and 4 tbsp maple syrup in the microwave, or a pan, for 2 mins, stirring every 30 seconds until smooth and combined. Set aside to cool slightly.
- Mix the flour, baking powder and sugar in a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the milk and ¾ of the peanut butter mixture and whisk to combine.
- Heat a splash of sunflower oil and a small knob of butter in a non-stick frying pan until foaming. Add 2 tbsp of batter to make small pancakes, making sure there's space between each. Cook until bubbles start to form on the surface, then flip and cook on the other side. Keep warm in a low oven whilst you make the next batch.
- Serve the pancakes with the remaining peanut butter sauce, maple syrup and fruit, if using. You may have to reheat the sauce to loosen the mixture slightly.
Nutrition Facts : Calories 357 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
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