“from 'The Ultimate Peanut Butter Cookbook' Recommended serving with unsulphured molasses or sweetened sour cream or different fruit preserves.”
18 small cakes

Ingredients Nutrition


  1. Mix the flour, cornmeal, sugar, baking powder, and salt, if using, in a large bowl until well combined; set aside.
  2. In a blender, puree egg, milk, peanut butter, and vanilla until smooth (Recipe up to this point can be made 1 day in advance and stored in the fridge; take liquid ingredients out 1/2 hour before using).
  3. Spray large nonstick skillet or griddle with nonstick spray and heat it over medium-low heat.
  4. Whisk the wet ingredients into the dry until fairly smooth; this will take more whisking than standard pancake batter. Drop 2 Tablespoons of batter into hot skillet or onto griddle; continue making more cakes, as many as will fit. Cook until permanent bubbles dot the surfaces of the cakes, about 1 1/2 minutes. Flip, then continue cooking until the bottom is brown, about 30 more seconds. Transfer cakes to a platter and continue making more. Respray between batches if necessary.
  5. To Customize: stir in 1/3 cup fresh blueberries, mini chocolate chips or raising into the smooth batter. Or substitute blue cornmeal for yellow; add 2 tsp vegetable oil to blender with the egg.

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