Peanut Butter Pancakes

Ingredients

• Egg

  Whole, fresh eggs

  ½ extra large or 28g

• Wheat flour

  White, all-purpose, unenriched

  ⅜ cup or 47g

• Brown sugar

  1 tbsp or 9g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⁵⁄₁₆ cup or 76g

• Peanut butter

  Smooth style, with salt

  ¹⁄₁₆ cup or 16g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ tbsp or 4g

• Vanilla extract

  ⅛ tbsp or 2g

Directions

1. Beat eggs lightly, set aside.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk, eggs ,and remaining ingredients; add to flour mixture, stirring until smooth.
3. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet over medium heat. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook until evenly golden brown.
4. Serve and enjoy!
5. Recipe inspired by: http://www.myrecipes.com/recipe/peanut-butter-pancakes-0

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