Description
Perfect peanut butter pancakes in the shape of hearts that are just right for breakfast in bed for Valentine’s Day. Using Rosa Parks’ recipe in honor of what would have been her 100th birthday on February 4th.
Ingredients
- 1 cup Whole Wheat Flour
- ½ cups All-purpose Flour
- 2 Tablespoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Kosher Salt
- 2 Tablespoons Sugar
- ⅓ cups PB2 (Powdered Peanut Butter)
- 1 Tablespoon PB2 (Powdered Peanut Butter)
- 1 whole Egg
- 1-¼ cup Nonfat Milk
- 2 Tablespoons Water
- Butter And Syrup For Serving
Preparation
Mix dry ingredients (flour through PB2) together in a large bowl. Set aside.
Whisk wet ingredients (egg through water) in a smaller bowl. Add wet ingredients into dry and mix well until you don’t see any dry flour left.
Heat a flat griddle over medium-low heat and coat with cooking spray. Ladle anywhere from 1/4 cup to 1/2 cup batter onto griddle, cook until edges are dry and small bubbles form in the center. Flip with a flat spatula and cook about 30 seconds longer, or until golden brown on the second side. When done, remove the cooked pancakes to a plate. Repeat with remaining batter.
If you’d like to make hearts or other shapes for Valentine’s Day: Pour batter into a squirt bottle, pancake pen or Ziplock bag. If you use a Ziplock bag, seal it while getting out as much extra batter as possible, guiding batter to one corner and keep it there with a Pampered chef clip or rubber band. Cut the tip off the bag and use bag to pipe batter onto griddle. Pipe batter onto the griddle in your preferred shape.
Serve hot with toppings of choice: butter, syrup, even cut up bananas or strawberries!
Adapted from Rosa Parks’ recipe, found in 2011.
