1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creay peanut butter
2 Tablespoons vegetable oil
1 large egg

In a large bowl, mix together the fouf, baking powder, and salt. Set aside.

In a small bowl, whisk together the peanut butter, sugar, and oil until smooth. Beat in the egg, then the milk. Pour the milk mixture into the flour mixture, stirring just until blended.

Next, lightly coat a griddle or skillet with oil and heat it over medium-high heat. Drop the batter onto the griddle by 1/4 cup measures. Cook until tiny bubbles appear on the surfaces of the cakes, then flip them and cook a few minutes more.

Serve with maple syrup and sliced bananas or spread with grape jelly and sprinkle with chopped peanuts.

Makes 12 4″ pancakes. Freeze extras between layers of wax paper. Reheat in a microwave for about 35 seconds.

This entry was posted on Tuesday, July 1st, 2008 at 4:10 am and is filed under Bread, Food News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.