Rosa Parks' "Featherlite" Peanut Butter Pancakes – a delicious recipe with flour, baking powder, salt, sugar, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large mixing bowl, combine the dry ingredients. In a separate, medium mixing bowl, combine the egg, whole milk, and peanut butter. Whisk together the wet ingredients until combined (it's ok if there are still some grains of peanut butter).
2
Pour the wet ingredients over the dry ingredients and mix until just combined.
3
Add the shortening or oil to a skillet and bring to 275u00b0 F. Spoon roughly one-fifth of the batter into the pan, into a roughly 4-inch pancake. Cook for about 2 minutes until bubbles form around the edges and the pancakes look dry and airy. Use a thin spatula to gently lift it and flip over to the other side. Cook for 2 to 2 1/2 minutes, until cooked through and golden-brown. Repeat with the rest of the batter and serve warm.
378
kcal
Calories
19
g
Fat
42
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup all-purpose flour, 2 tablespoons baking powder, 1/2 teaspoon salt, 2 tablespoons sugar, and more.
Yes, Rosa Parks' "Featherlite" Peanut Butter Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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