In the past I’ve salvaged pancakes that stick to the skillet by cooking the remaining batter in either a doughnut or muffin-top pan. But my dad and step mom gave me a griddle for Christmas so I haven’t had to get creative with my pancakes in awhile. However, I now find myself purposely baking my pancakes sometimes when I don’t want to stand over the griddle watching and flipping until all the batter is gone. When they are baked you just pop them in the oven and walk away until the timer goes off, which is exactly what I did for these peanut butter cup banana pancakes. Of course you can cook these on a griddle as well, but I was feeling lazy.
Side note: For those of you wondering about my health, I am nearly 100% recovered! Still keeping the tissues around but hopefully will be able to detach myself from them in the next couple of days.
One year ago: Cake Batter Puppy Chow
Two years ago: Homemade Olive Garden Salad and Dressing
BAKED PEANUT BUTTER CUP BANANA PANCAKES
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1-1/4 tsp baking powder
1 tsp brown sugar
1/4 tsp salt
1 medium very ripe banana, mashed
1/4 cup creamy peanut butter
1-1/2 cups milk
1/4 tsp vanilla extract
1/2 cup chopped peanut butter cups (I used minis)
- Preheat oven to 400 degrees. Coat holes in a muffin-top pan with non-stick cooking spray, set aside.
- Use a hand mixer to whisk together the banana and peanut butter.
- Mix in the baking powder, brown sugar, salt, and vanilla.
- Mix in the flour and the milk. Fold in the peanut butter cups with a spatula.
- Spoon 1/4 cup of batter into the pre-greased muffin top pan holes. Bake for 15-20 minutes or until the tops begin to turn golden brown and middles are set. Allow to cool slightly before removing carefully from pan. Repeat with remaining batter.
- Serve with syrup of favorite pancake toppings.
Source: Adapted from Something Swanky.