Rosa Parks' Featherlite Peanut Butter Pancakes
User Reviews
4.8
Rosa Parks' Featherlite Peanut Butter Pancakes
Description
This pancake recipe combines dry ingredients—flour, a measured 2 teaspoons of baking powder, salt, and sugar—with wet ingredients including egg, milk, and smooth peanut butter. The batter is gently mixed to avoid overworking, which keeps the pancakes light and tender rather than dense. If needed, extra milk can thin the batter for easier pouring.
Cooked on a greased skillet or griddle heated to medium, the pancakes develop golden brown bottoms and are flipped when bubbles form and burst on the surface. The inclusion of peanut butter gives these pancakes a mild nutty sweetness and a moist texture distinct from plain pancakes.
These pancakes serve well at breakfast or brunch, pairing nicely with scrambled eggs or other savory sides to balance their rich peanut flavor. Using ghee or a neutral oil to grease the pan helps achieve golden edges without sticking. Adjust the milk amount or cooking heat slightly for pan performance and personal texture preference.
Ingredients
- 1 cup flour
- 2 teaspoons baking powder (Rosa's original recipe uses 2 tablespoons, but you really only need 2 teaspoons)
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 large egg
- 1 1/4 cups milk (or more as needed)
- 1/3 cup peanut butter smooth
- 1 tablespoon neutral cooking oil Rosa's original recipe uses vegetable oil or melted vegetable shortening. I prefer ghee - clarified butter - or avocado oil for greasing the pan, but any of these options will work, generic cooking oil
Instructions
- Sift together dry ingredients: flour, baking powder, salt, and sugar.
- Mix together wet ingredients (minus the oil) with a fork till smooth: egg, milk, peanut butter.
- Add dry ingredients to wet, mixing lightly-- do not overmix, or pancakes will turn out heavy and dense. A few lumps are okay. If the mixture seems overly thick, go ahead and stir in a little more milk until the batter is thick but pourable.
- Grease your skillet or griddle with oil or shortening (I typically use ghee, which is basically clarified butter). Heat skillet over medium (or heat electric griddle to 275 degrees F). Test heat by flinging a droplet of water onto the surface of the skillet-- it should sizzle and evaporate, but not pop or crackle.
- Pour the batter by scant 1/4 cupfuls to form pancakes on the hot skillet.
- Let the pancakes cook for 1-2 minutes until bubbles rise to the surface of the batter and burst.
- When the pancakes turn golden brown on the bottom, flip them. Let the pancakes continue to cook for 1-2 minutes longer until golden brown on both sides and cooked all the way through. Re-grease the skillet periodically between batches, if needed.Serve pancakes immediately. To keep the pancakes warm while you're cooking, place them on a plate covered by a towel in a 175 degree oven. Use an oven mitt when removing the plate from the oven, it will be hot!
- Serve warm with butter and maple syrup. Delish! One important note -- if serving guests that you don't know very well, make sure you let them know in advance that these pancakes contain peanut butter. Some people have peanut allergies, so hidden peanut butter can be very dangerous. Cook with care!
Notes
- A skillet, griddle, or electric griddle is needed for cooking.
- Serve with scrambled eggs to complement the peanut butter pancakes and create a filling, balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 153mg | 6% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 64IU | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
