Like, I expected everything to have a bit more structure because of the carbs, but they come out sooooooo fluffy. You’ll lose some of that silkiness, but you can get some of that back by adding a little more fat. Not too much or it’ll kinda collapse.
When Rosa Parks’s personal documents were digitized in 2016, the fact that she used peanut butter as a fat kinda blew up on the Internet. I’m obsessed with peanut butter (and mildly allergic), so I tried this and never looked back. Combine that with oat milk, and it’s like you’ve never truly eaten pancakes before.
1.5 c all-purpose flour (1/2 and sub 20% w/cornstarch)
2.5 tsp baking powder (1/4 + equal baking soda)
.5 tsp salt (1/2)
1-2 tbs white sugar (1-1/2 + a little more)
1.25 c milk. This can change depending on the humidity and how accurately you measured everything else (1/2)
1 egg (Same)
Substitute this 1:1 with peanut butter -> 3 tbs melted butter or vegetable butter substitute. Also, melted is debatable. They’re pancakes, not cookies, just get the ingredients mixed together and in a pan or on a skillet.(1/2 + a little bit more)
Vanilla extract (1-1/2)
Cooking them:
Mix the ingredients in any order by hand with a whisk. Lumps are cool cuz they add texture and a homemade feel.
Cook the pancakes on a flat thing at 375⁰ F. When the pancakes start to bubble, you’re almost ready to flip them. Let the tunnel that the bubbles create gain a little structure, and then flip.
I dunno for the waffles. I use the same number setting on the waffle iron that my dad left it at, and I just kinda follow my feelings on when to flip and call it done. I think it’s, like, 90 seconds on the first side, flip. 4-ish minutes or until the batter starts coming out. Then flip again, for like 2 minutes?
Some fun additional things:
I often add bananas and banana extract to my pancakes and waffles. It’ll usually become too runny after that, so I correct with more flour instead of decreasing any of the other ingredients.
Use crunchy peanut butter if you wanna have banana nut pancakes but don’t want to spend the money for pecans or walnuts.
Lightly toast some rolled out steel-cut oatmeal, and sub a quarter of the flour with whole wheat for whole grain pancakes.
Like, I expected everything to have a bit more structure because of the carbs, but they come out sooooooo fluffy. You’ll lose some of that silkiness, but you can get some of that back by adding a little more fat. Not too much or it’ll kinda collapse.
When Rosa Parks’s personal documents were digitized in 2016, the fact that she used peanut butter as a fat kinda blew up on the Internet. I’m obsessed with peanut butter (and mildly allergic), so I tried this and never looked back. Combine that with oat milk, and it’s like you’ve never truly eaten pancakes before.
Wait peanut butter in pancakes? Can you explain please?
Pancake ingredients (waffle conversion):
Cooking them:
Some fun additional things: