Meli Cafe’s Peanut Butter Pancakes

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Meli Cafe’s Peanut Butter Pancakes
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Recipe by: Meli Cafe, Chicago

Ingredients

  • 2 cups all-purpose flour, stirred or sifted before measuring
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 large Eggland’s Best eggs
  • 1 1/2 to 1 3/4 cups milk
  • 4 T creamy peanut butter
  • 2 tablespoons melted butter

Nutrition

Serving Size
1 serving
Calories
498
Fat
20 g
  Saturated Fat
8 g
Cholesterol
115 mg
Sodium
781 mg
Carbohydrates
65 g
Dietary Fiber
3 g
Protein
17 g
Preparation

Sift together flour, baking powder, sugar, and salt.

In another bowl, whisk together the eggs and 1 1/2 cups of milk. Add to flour mixture, stirring only until smooth.

Combine peanut butter and melted butter.  Blend in mixture.

If the batter seems too thick to spread, add a little more milk.

Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake.

Cook until bubbly and somewhat dry around the edges, and lightly browned on the bottom; turn and brown the other side.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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