Every once and a while it is fun to switch things up just a bit. Adding peanut butter to the batter of your morning pancakes will give it just enough flair to keep your family loving those sourdough surprises.
These pancakes are egg-free and utilize a bit of ground flax to act as a binder.
1/4 cup milk, or more as needed to thin milk, or more as needed to thin milk, or more as needed to thin
1/2 tsp. baking soda baking soda baking soda
1 tsp. baking powder baking powder baking powder
pinch of salt pinch of salt pinch of salt
Instructions:
Pour starter in a bowl and mix in flax, peanut butter, and milk. Allowto stand 5 minutes in order for the flax to hydrate. Add additional milk to reach a pancake batter consistency, if needed.
Sprinkle baking soda, baking powder and salt evenly over batter. Whisk just until combined.
Pour in 1/4 cup increments onto a hot, greased griddle and cook until bubbles begin to pop and edges firm up. Flip and cook a couple more minutes.
Serve with syrup or jam for a peanut butter-jelly combination.
