Peanut Butter Chip Pancakes
One day, I added peanut butter chips and pecans to my pancake recipe and everyone liked it! This enhanced the taste and gave the pancakes an unexpected crunch. Try it; you'll like it! —Margaret Pache, Mesa, Arizona
Total TimePrep/Total Time: 10 min.
- 3/4 cup pancake mix
- 1 tablespoon sugar
- 1 egg, lightly beaten
- 1/2 cup milk
- 1/3 cup peanut butter chips
- 1/4 cup chopped pecans
- Pancake syrup and fresh strawberries
- In a large bowl, combine pancake mix and sugar. Combine egg and milk; add to the dry ingredients just until moistened. Stir in the chips and nuts.
- Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn each pancake when bubbles form on top; cook until second side is golden brown. Serve with syrup and strawberries.
Nutrition Facts2 pancakes: 489 calories, 23g fat (7g saturated fat), 99mg cholesterol, 760mg sodium, 55g carbohydrate (21g sugars, 5g fiber), 16g protein.
Originally published as Peanut Butter Chip Pancakes in Reminisce January/February 2005
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