I really have been in a pancake mood lately. I really liked my chocolate chip pancakes and wanted to make them again, but I thought I’d do something different this time – make peanut butter chocolate chip pancakes!
The peanut butter pancake recipe comes from Sunny Anderson; I just added the chocolate chips myself. I made the batter, dropped the batter into the frying pan, and then sprinkled about one teaspoon of mini chocolate chips on the batter in the frying pan.
The blackberry syrup, or even any other flavor of berry syrup, to accompany the peanut butter pancakes would have been fantastic, but I had no berries at the time and just used maple syrup.
Oh drooool…
I made peanut butter waffled about a week ago and I’m just realizing that I should have thrown in some chocolate chips. :)
JamieAnne do you think I can just use Smooth Peanut Butter? I’m not sure what the equivalent of creamy butter is in Aus. :)
Sure, Mel. Creamy peanut butter is the exact same as smooth peanut butter. :)
I need to find the best method for me to cook pancakes, I always seem to burn them. I must have the heat on too high for my pans.
They are indeed delic and you can’t taste the peanut butter. I put the choc chips in with the batter, not a good idea as it melted very quickly
Sorry to hear that Mel! One of the tricks that I found was to use shortening instead of oil or butter to grease the pan. I know you don’t have shortening in Australia, and the equivalent is Copha, which I believe should be okay to use in this case (i.e. to grease pans?). I always burned pancakes too. The shortening doesn’t burn as quickly so you can have a higher heat.
I don’t understand why you couldn’t taste the peanut butter though. I can’t really remember what they taste like exactly, but I don’t think it was a strong peanut butter taste. You could always add a little bit more peanut butter?
My chocolate chips melted too, I don’t think that can be avoided! :)