Comments on: Peanut Butter Chocolate Chip Pancakes

By: Jamieanne

Jamieanne — Mon, 19 Oct 2009 20:48:52 +0000

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! :)

By: Jammed Knits

Jammed Knits — Mon, 19 Oct 2009 20:36:43 +0000

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

By: Jamieanne

Jamieanne — Sun, 18 Oct 2009 12:34:07 +0000

Sure, Mel. Creamy peanut butter is the exact same as smooth peanut butter. :)

By: Jammed Knits

Jammed Knits — Sun, 18 Oct 2009 04:12:12 +0000

JamieAnne do you think I can just use Smooth Peanut Butter? I’m not sure what the equivalent of creamy butter is in Aus. :)

By: Amanda

Amanda — Sun, 21 Jun 2009 22:42:11 +0000

I made peanut butter waffled about a week ago and I’m just realizing that I should have thrown in some chocolate chips. :)

By: apparentlyjessy

apparentlyjessy — Wed, 17 Jun 2009 00:00:32 +0000

Oh drooool…