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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
- Yield: about 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 255
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 26 mg
- Sodium
- 207 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
- Yield: about 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 255
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 26 mg
- Sodium
- 207 mg
Ingredients
Blackberry Syrup:
Directions
- Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.
Blackberry Syrup:
Yield:
Difficulty: Easy
- In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.
My Private Notes
Show:
Cooking for Real
Episode:
Let the Sun Shine In
