Those who know me well also know that I love a big breakfast – or, ideally, a big brunch. The toasts, the eggs, the yogurt with granola, the juices and milkshakes… If I have the chance to start the day with a generous serving of some (or all!!) of these elements, it will be a good day. If you’d like it, I could even share some of my top picks for brunch in Lisbon.
And no quality brunch can skip on the pancakes! These fluffy “cakes” are easy to prepare and go well with so many toppings that you can’t help but love them.
I have tried many versions – with or without eggs, with wheat flour or oatmeal, with or without buttermilk – but this one is my favorite. I should also share a vegan version of these pancakes in the future since they are also quite tasty, but for now, here is a more traditional recipe.
Of course,I had to add my own personal touch, so I used peanut butter in the pancake mix itself. Even if you are not a huge fan of this ingredient, you should still give them a try since the flavor is not super intense. It has just enough to give it a light peanut flavor and bring a little extra personality to it.
Peanut Butter Pancakes
Ingredients
- 120 g all-purpose flour
- 1 tbsp light brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 egg
- 100 g peanut butter (smooth)
- 1 tsp vanilla essence
- 250 ml milk
- 2 tbsp lemon juice
- sunflower oil
Instructions
- Mix the milk and lemon juice in a cup. Set aside.
- In a bowl add the flour, sugar, baking powder, and cinnamon. Mix.
- In a separate bowl mix the egg, milk, and vanilla.
- Pour in the dry ingredients and fold them in just enough to have a smooth mixture.
- Lightly grease a frying pan with oil and bring over low heat. Pour about 3 to 4 tablespoons of the mixture.
- When bubbles start to show at the top of the pancake, flip it with a spatula and cook for another minute.
- Repeat this process until there is no more pancake mix.
- Serve with additional peanut butter, melted chocolate, fruits or jams.
