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1. In a large bowl, whisk together the flour,
baking powder, salt, and sugar. In another bowl,
whisk together the egg, milk, melted peanut
butter, and vegetable oil. Add the wet ingredients
to the dry ingredients. Add a little extra milk if
batter feels too thick (I added another tablespoon
or two).
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2. Heat your griddle over medium-low heat and melt
a tablespoon of butter in it, then using a paper
towel, rub the butter around the griddle to make a
very thin layer (you don’t want your pancakes
cooking in a pool of butter). Sprinkle some water
over the pan and see what it does. It should dance
around but it should NOT sizzle or spurt.
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3. When the pan is ready, pour about 1/4 cup of
batter for each pancake (I made my pancakes a bit
on the smaller side because the batter is kind of
thick and I wanted them to cook through). Don’t
overcrowd the pancakes because they will spread a
bit as they cook. Cook for about 3 or 4 minutes
per side, until golden. They won’t bubble like
normal pancakes because of the thickness of the
peanut butter. Makes 10-12 pancakes.
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