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Peanut Butter Pancakes Recipe

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"Pancakes are one of my husband's specialties," says Dorothy Pritchett of Wills Point, Texas. "So it's not unusual for him to wake me with those hot-from-the griddle cakes that get their delicious difference from peanut butter.

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3 Servings
Prep/Total Time: 15 min.

Ingredients

1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup Jif® Peanut Butter
1 can (5 ounces) evaporated milk
1/3 cup water
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Directions

In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Drain on paper towels. Dust with confectioners' sugar. Yield: 10 pancakes.

Nutrition Facts: 1 serving (3 each) equals 595 calories, 35 g fat (15 g saturated fat), 127 mg cholesterol, 843 mg sodium, 58 g carbohydrate, 4 g fiber, 16 g protein.

Peanut Butter Pancakes published in Quick Cooking January/February 2000, p37

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