INGREDIENTS
- 1 cup (140 grams or 5 ounces) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup milk
- ¼ cup peanut butter
- ⅓ cup chocolate 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.
Credits to: prettysimplesweet.com
