Peanut Butter Chocolate Chip Pancakes

Ingredients

• 1 cup all-purpose flour
• ¼ cup sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup creamy peanut butter ((this yields lighter and fluffier pancakes, for thick, dense pancakes you may increase to ⅔ cup))
• 1 tsp vanilla extract
• 1 egg (lightly beaten)
• 1 cup milk
• ½ cup chocolate chips
• Chocolate syrup and whipped cream for topping (optional)
• ⅓ cup peanut butter (melted for 15-20 seconds for topping, optional)

Steps

1. 1

   In medium-sized bowl, whisk together flour, sugar, baking powder and salt.

2. 2

   In larger, microwave-safe bowl, microwave peanut butter for 15 seconds. Remove from microwave, stir in vanilla, and then stir in lightly beaten egg, until combined.

3. 3

   Stir in milk until ingredients are combined (the peanut butter may be clumped and streaky, try to whisk until ingredients are well combined, but some streaks are OK).

4. 4

   Pour dry ingredients into wet ingredients and stir once or twice. Add chocolate chips.

5. 5

   Continue to stir until just combined (there may still be a few flour clumps, this is OK but do not overmix the batter)

6. 6

   Lightly spray a nonstick pan with cooking spray and heat over medium-low heat.

7. 7

   Once pan is heated, pour about ¼-⅓ cup batter into pan in circle to form pancake. The batter is a bit thick so use a knife or the back of a spoon to nudge some of the batter from the center and into the edges so that the pancake is even and not bulky in the center.

8. 8

   Cook several minutes, until edges begin to bubble and appear cooked, and then flip and cook the rest of the way through.

9. 9

   Transfer to plate and serve immediately, preferably topped with chocolate syrup, slightly melted peanut butter, and whipped topping.