Carolina AM Cooking: Peanut Butter, Chocolate Chip Pancakes

serves 4

Butter, unsalted 2 1/2 tablespoons

All-Purpose Flour 1 cup

Baking Powder  3 teaspoons

Creamy Peanut Butter 3/4 cup

Granulated Sugar  3 tablespoons

Eggs 2

Milk 1 cup

Mini Chocolate Chips about 1/2 cup

Peanut Butter Chips about 1/2 cup

Bananas, sliced thin 1 – 2 bananas

Canola Oil  for cooking

Peanut Butter Maple Syrup

Creamy Peanut Butter 4 1/2 tablespoons

Pure Maple Syrup 3/4 cup

Melt butter in microwave and set aside.

In a medium bowl, whisk together peanut butter, sugar, melted butter and eggs, just until incorporated.

Add the flour and baking powder.

Add the peanut butter to the flour mixture in 2 additions, alternating with the milk, whisking until mostly smooth.

Fold in the chocolate chips and peanut butter chips.

In a large non stick griddle, heat a little oil over a medium heat, swirl it around.  Using a 1/4 cup measure, pour about 2-3 pancakes into the pan.  Add some chocolate chip, peanut butter chips and bananas into each cake, cook for about 2-3 minutes and flip.  Allow to cook until the pancakes are no longer gooey on the inside, about 2 minutes.

Transfer the cooked cakes to a platter and keep warm, repeat with remaining batter.

Serve in stacks of 2-3 cakes drizzled with your Peanut Butter Maple Syrup