- 1 1/2 cups all-purpose flour
- 1 1/4 cups whole milk
- 1/4 cup crushed gingersnap cookies (optional)
- 3 tablespoons creamy peanut butter
- 3 tablespoons butter, melted
- 3 tablespoons white sugar
- 1 egg
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
- Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
05/09/2018
recipepes.com
Gingersnap Peanut Butter Pancakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
