“These pancakes get their delicious difference from peanut butter. I found this recipe in Taste Of Home Quick Cooking magazine. My family liked these pancakes. When I made them I added a scoop of protein powder to bump up my protein. The batter was a bit stiff looking so I added 1/8-1/4 cup more evaporated milk to thin out the batter. Make sure your griddle is screaming hot or the pancakes will crumble when flipped. Also I found the pancakes are best cooked for 4 minutes each side. We served our pancakes plain, with the honey butter, and syrup.”
READY IN:
18mins
SERVES:
10
YIELD:
10 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 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.
  2. 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.
  3. Combine butter and honey in a small bowl. Serve with the pancakes.

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