Peanut Butter Chocolate Chip Pancakes

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Ten Minutes
Total Time: 30 Minutes or Less

1 cup flour
3 tbsp brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 cup mini chocolate chips
1 1/2 cups milk
1 egg
1/2 cup peanut butter, melted
1 tbsp butter, melted

Sift together dry ingredients and add chocolate chips. In another bowl, blend the milk, egg, peanut butter and melted butter together. Add the wet to the dry and mix until just combined (do not over mix, as this creates a very dense and heavy product â lumps are OK).
Heat a frying pan over medium heat and melt enough butter to just evenly coat the bottom of the pan. Using an ice-cream scoop to portion, place scoops of batter in the hot pan about 1â apart. When you see bubbles start to form on the surface of the batter and the edges start to dry out a little, flip the pancake. Cook until pancake is puffed up and springs back when lightly poked. Remove from pan and serve immediately.
Suggested topping: traditional pancake syrup. Yield: 10 pancakes



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