Peanut Butter Feather Pancakes Recipes

Steps:

• For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture to the flour mixture and whisk until they form a thick batter (do not try to whisk out all the small lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet or griddle over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 1 minute. Flip the pancake and cook until lightly golden and cooked through, about 45 seconds more. Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make 5 more pancakes.
• For the glaze: Combine the peanut butter, maple syrup and salt in a medium microwave-safe bowl and microwave until hot, about 1 minute. Whisk vigorously until well-combined and smooth but still pourable.
• To assemble: Place 1 pancake on a plate and spread evenly with 3 tablespoons jelly or jam. Top with another pancake, pressing down gently to flatten out the top and evenly distribute the jam. Spread 3 tablespoons of jam over the second pancake and top with a third. Repeat with the remaining pancakes and jam to make 1 large stack of 6 pancakes. Cut into quarters and serve immediately with the warm peanut butter syrup drizzled over the top.

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.

Steps:

• In a bowl, mix the milk, egg, and peanut butter. Set aside.
• In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

Steps:

• STIR together flour, sugar and baking powder in large bowl.
• BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended.
• HEAT skillet over medium-high heat or griddle to 375 degrees F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side.
• SERVE with syrup, fresh fruit or powdered sugar.

Steps:

• In bowl, stir flour, baking powder, sugar and salt.
• Combine egg, milk and oil.
• Add all at once to dry ingredients.
• Pour batter onto hot griddle, and cook as for pancakes.

Steps:

• Combine flour, sugar, baking powder and salt in a large bowl.
• Combine milk and remaining ingredients.
• Add to flour mixture.
• Stir until smooth.
• Pour 1/4 cup batter onto griddle for each pancake.
• Cook until tops are covered with bubbles and edges are cooked.
• Flip pancake and cook other side.
• Serve warm.

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.

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.

Steps:

• Whisk the flour, baking powder, and salt, if using, in a large bowl until baking powder is evenly distributed; set aside.
• Whisk the egg, peanut butter, and melted butter in a medium bowl until smooth. Whisk in the milk.
• Spray large nonstick skillet or griddle lightly with nonstick spray and heat it over medium-low heat. As it heats, stir the wet ingredients into the dry ingredients with a wooden spoon, just until the flour is moistened. The batter should still be a little lumpy.
• Spoon a scant 1/4 cup of batter into the skillet to make one pancake. Add more batter to make more pancakes, as many as will fit. Cook just until the cakes have permanent bubble holes dotted across their surfaces. Flip with a nonstick-safe spatula; continue cooking until browned on the bottom, about 1 minute. Transfer to a platter and continue making more pancakes.
• To Customize: Whisk in 1 tsp ground cinnamon, apple pie spice mixture, or pumpkin pie spice mixture with the baking powder; or stir in 1/2 cup mini chocolate chips into the flour mixture before adding to the wet ingredients; or whisk in 2 tsp vanilla extract ot 1 tsp maple extract with the milk.