This recipe partly came about because I like breakfast food and I like cooking breakfast food – especially for dinner. We even have a special name for it around here. We call it BBFD or “big breakfast for dinner”. What’s funny however, is that I rarely if ever actually eat pancakes. I might take a bite of Nathan’s pancakes when he isn’t paying attention, (don’t tell him) but for the most part Vanessa and I don’t usually eat them.
Just because we don’t eat a lot of pancakes, doesn’t mean Nathan doesn’t though. He can truly gobble down a stack of pancakes. He’s been a huge fan since as far back as I can remember. And this recipe is what we like to call a great CF meal. The protein from the peanut butter helps fill out the pancakes, and provides energy as well as helping to stave off hunger for a longer period of time for the active child. Adults too for that matter.
I decided to make this recipe because peanut butter and honey are a huge part of Nathan’s overall meal plan. He always wants to put the honey on the bread himself and I would say it works out about half the time. In fact, I would dare to say that peanut butter and honey are probably in Nathan’s top ten most important things right behind playing Minecraft and watching FAILS on YouTube.
These pancakes are served just fine with the classic butter and syrup arrangement. But if you want to get a little more creative, you could try topping them with whipped cream and chocolate syrup. I like to try and stick with things that I feel go well with peanut butter.
Kids love to help their parents cook. I use the term ‘cook’ but I think you know what I mean. This recipe is great for children that want to help in the kitchen by mixing and measuring out ingredients. They love it. Nathan’s always the first to jump up and ask if he can pour the ingredients in the mixing bowl. Don’t be afraid to let your young ones step in and do what they can. It might make a little bit of a mess, but helping their parents create delicious food is always something they’re going to remember.
It’s especially important with this recipe that you mix the dry ingredients separate from the wet ingredients. The goal is to mix the flour as little as possible. This also helps insure that the baking powder gets blended properly throughout. If you stick to the recipe and gently mix the wet and dry ingredients, by only stirring them until they are just blended you will be fine and you will be rewarded with super fluffy pancake for everyone to enjoy.
Oh and one last note. I’m not a fan of most of the common peanut butter brands sold in the grocery stores. They have way to much added sugar and/or high fructose corn syrup in them. In addition to that, many of them contain partially hydrogenated oils and I try to stay as far away from those as I can. Instead, if your grocery store has the option in the health food section, try purchasing some fresh pressed peanut butter. It’s not very expensive at all and you know exactly what’s in it. To me, it makes a huge difference.
Peanut Butter And Honey Pancakes
Serves: 2 – 3
- 1 1/4 cup all purpose flour
- 2 tablespoons double acting baking powder
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 large egg
- 1 1/3 cups milk
- 1/3 cup peanut butter
- 2 tablespoons honey (if you like honey you could go with 1/4 cup)
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- In a large bowl combine flour, baking powder, sugar and salt. Toss or mix with a spatula until thoroughly blended. Set aside.
- In a separate small bowl, whisk egg until blended and set aside.
- In yet another large bowl combine milk, peanut butter, honey, vegetable oil, and vanilla extract. Don’t be afraid to really whip that peanut butter in until it’s really mixed in.
- Since the raw egg is in a separate bowl, feel free to taste this mixture of milk, and peanut butter. If you think it needs more peanut butter or honey or vanilla extract, now’s the chance to add more of whatever you want.
- When satisfied, combine everything together in one bowl and gently mix together. Whisks work well here. Don’t over mix though. You don’t have to get rid of every single lump. They’ll work themselves out eventually.
- Preheat skillet over medium heat. If you don’t have a non stick skillet, you can use cooking spray or a little vegetable oil on your favorite pan.
- Drop pancake batter into the skillet using a half cup measuring cup.
- Cook for roughly 3 minutes, flip with spatula and cook for another 2-3 minutes. Cooking time may need to be adjusted due to differences in stove tops.
- Remove from heat and place on plate. Top with butter and syrup.