Chef Jamie’s Peanut Butter Chocolate Chip Pancakes 

serves 4

Butter, unsalted 2 1/2 tablespoons

Creamy Peanut Butter 3/4 cup

Granulated Sugar  3 tablespoons

Eggs 2

All-Purpose Flour 1 cup

Baking Powder  3 teaspoons

Milk          1 cup

Mini Chocolate Chips about 1/2 cup

Peanut Butter Chips about 1/2 cup (optional)

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

Peanut Butter Maple Syrup: Warm up the peanut butter in the microwave until soft. Stir in the maple syrup until combined and set aside.

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, alternating with the milk, whisking until mostly smooth.

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