January 25

Peanut Butter Chocolate Chip Pancakes Recipe


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My 6 year old loves pancakes.  I think between that and muffins, he would never need to eat another breakfast again.  For the longest time he would only eat the frozen ones from the store.  It took me awhile to master homemade pancakes enough for him to request them over the store bought kind.   I did learn a couple tricks to make pancakes super light and fluffy.  First, Buttermilk is key.  I have tried the make your own trick before, and it just isn’t the same.  Could be because I use Skim milk on a daily basis, but I ALWAYS use Buttermilk if I am going to make pancakes.  It isn’t really that expensive, and lasts awhile, so it is a good thing to keep in the fridge.  Second, do not press down on the pancakes after you flip them.  I always did this because they were so thick, but is just makes them tough.  Pancakes that are thick but super light and airy are amazing!  I have even gotten good enough at pancakes, that I can use 1/2 whole wheat flour, 1/2 regular flour and he doesn’t notice! I assume that following these tricks with the box mix will yield the same fluffy results, but I have not tried.

One of my 6 year olds favorite pancakes is chocolate chip.  He ordered them at a local restaurant once, and has never turned back!  The other day I was at Target and they had their chocolate chips on sale, so I stocked up on a variety of them.  Peanut Butter/Milk Chocolate was one of the bags I bought. Why not make pancakes with this mix?  PB and Chocolate is good in everything, right?  YES!!  Instead of normal syrup I melted some peanut butter and chocolate syrup together.  Sinfully delicious.  A tall glass of milk is definitely needed for this breakfast!  This is a great base recipe, feel free to add in whatever is your favorite.

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Peanut Butter Chocolate Chip Pancakes
3/4 cup Whole Wheat Flour
3/4 cup All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 Tbls Sugar
2 Eggs
2 cups Buttermilk
1/2 cup Peanut Butter Milk Chocolate Chips
1/4 cup Peanut Butter
1/4 cup Chocolate Syrup
Heat griddle to medium heat.
Whisk together flours, baking powder, baking soda, and sugar.  In a separate bowl beat eggs, and mix in milk.  Combine wet and dry ingredients.  Stir until combined.  Fold in chocolate chips.  There will be lumps in the batter, that is ok.
Spray griddle with non-stick spray.  Pour 1/4 cup onto hot griddle.  Cook until small bubbles are forming on the top (about 4 minutes).  Flip and cook for an addition 3-4 minutes.
Melt peanut butter and chocolate syrup together.  Drizzle over pancakes to serve.

Erin Sellin is the resident recipe contributor for Taking Time for Mommy – Online Magazine for Moms. You can also  find her on her own blog Dinners, Dishes, and Desserts and on facebook.


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