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Light and Airy Peanut Butter Pancakes

Chairman James

"Easy, light, and tender pancakes that go well with syrup and fresh fruit."
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14 m servings 202 cals
Original recipe yields 7 servings (7 pancakes)

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  1. Sift flour, sugar, baking powder, and salt together in a bowl.
  2. Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
  3. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

Per Serving: 202 calories; 9.9 g fat; 22.8 g carbohydrates; 7.3 g protein; 30 mg cholesterol; 669 mg sodium. Full nutrition

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I am peanut butter lover and these pancakes do not disappoint. They were light and fluffy and the peanut butter taste came through. I tried them both with melted raspberry jam and with maple syr...