Fluffy Japanese-Style Pancakes with Peanut Butter Maple Syrup
2 large eggs
3/4 c. + 1 1/2 tbsp. milk
1 tsp vanilla
1 2/3 c. flour
1 tbsp. Peanut Butter & Co. Peanut Powder - Original
1/4 c. maple syrup
2 tbsp. Peanut Butter & Co Mighty Maple
Directions: In a large bowl add the eggs, whisk, then add the milk and vanilla and whisk once more. Next add the sugar and whisk followed by the baking powder, flour and Peanut Butter & Co. Peanut Powder - Original until incorporated. Let batter sit for 15 minutes.
In a microwave safe measuring cup heat maple syrup on high 20-30 seconds. Whisk in peanut butter, and set aside.
To cook, use a stove top griddle. Coat with cooking spray and heat on medium. Also coat the insides of each of the egg rings. Set the rings on top of the hot griddle and let sit for one minute. Add the pancake batter to each ring filling half way.
Cook on medium heat for 3 to 4 minutes or until the batter begins to form bubbles on top, then gently lift off each egg ring and carefully flip the pancake to cook the other side. Cook for another 2 to 3 minutes until the inside is fully cooked. Serve with Peanut Butter & Co Mighty Maple.
Cook time: 8 minutes
Total time: 28 minutes
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