Peanut Butter Pancakes
1 cup Pillsbury BEST™ All Purpose Flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1 large egg
1/3 cup Jif® Extra Crunchy Peanut Butter
1 cup milk
2 tablespoons Crisco® Pure Canola Oil
Crisco® Original No-Stick Cooking Spray
- STIR together flour, sugar and baking powder in large bowl.
- BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended.
- HEAT skillet over medium-high heat or griddle to 375ºF. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side.
- SERVE with syrup, fresh fruit or powdered sugar.
Serving Size (1/14 4 pancakes), Calories 370 (Calories from Fat 180), Total Fat 20g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 60mg, Sodium 280mg, Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 11g), Protein 12g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 20%, Iron 10%.