Makes 14 servings
A recipe that’s perfect for breakfast and dessert with everyone’s favorite combo: chocolate and peanut butter! Making pancakes from scratch is always better, and these cakes are the real sweet deal. Swirled with peanut butter and cinnamon icing, you’ll marvel at how golden crispy they turn out on the outside and fluffy on the inside. Every bite is so decadent there won’t be a crumb left.
In a large bowl, whisk together Wesson Vegetable Oil, milk, vanilla extract, and eggs. Set aside.
In a separate bowl, whisk together flour, baking powder, sugar, and salt. Add dry mix to wet and stir until just combined, careful not to overmix.
Peanut Butter Cinnamon Swirl
In a large bowl, combine peanut butter, corn syrup and water. Mix until smooth. Add cinnamon and sugar, whisk until combined.
Mixture will be thick at first but will be easier to mix once water is incorporated.
Transfer mixture to a squeeze bottle and set aside.