The Ultimate Peanut Butter Book : Savory and Sweet, Breakfast to Dessert, Hundreds of Ways to Use America's Favorite Spread
Peanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convinced Try Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In The Ultimate Peanut Butter Book, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), The Ultimate Peanut Butter Book takes Peanut butter way beyond the same old PB&J.
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September 06, 2005
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Excerpt from The Ultimate Peanut Butter Book by Mark Scarbrough
Peanut Butter Pancakes
Makes about fourteen 4-inch pancakes
A little peanut butter in the batter makes these tender pancakes hearty enough for a winter morning -- or even for a summer one before a nice, long bike ride. If you want to serve the pancakes all at once, keep the prepared ones warm on a large baking sheet set in a preheated 170ýF oven for up to 10 minutes while you make the rest.
1ý cups all-purpose flour
1 tablespoon baking powder
ý teaspoon salt, optional
1 large egg, at room temperature
2/3 cup creamy standard peanut butter
3 tablespoons unsalted butter, melted and cooled
1ý cups milk, preferably low-fat or nonfat
Whisk the flour, baking powder, and salt, if using, in a large bowl until the baking powder is evenly distributed; set aside.
Whisk the egg, peanut butter, and melted butter in a medium bowl until smooth. Whisk in the milk. (The recipe can be made ahead to this point -- cover each bowl and store the dry ingredients at room temperature and the wet in the refrigerator for up to 12 hours; let the wet ingredients return to room temperature before proceeding.)
Spray a large nonstick skillet or griddle lightly with nonstick spray and heat it over medium-low heat. As it heats, stir the wet ingredients into the dry with a wooden spoon, just until the flour is moistened. The batter should still be a little lumpy.
Spoon a scant ý cup of the batter into the skillet to make one pancake. Add more batter to make more pancakes, as many as will fit. Cook just until the cakes have permanent bubble holes dotted across their surfaces. Flip with a nonstick-safe spatula; continue cooking until browned on the bottom, about 1 minute. Transfer to a platter or plates and continue making more pancakes.