Chocolate Peanut Butter Pancakes

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.

CONTAINS:

wheat/gluten

eggs

dairy

Ingredients

Pancakes

Wesson Vegetable Oil 2 tbsp.

Milk 2 cups.

Vanilla Extract 2 tsp.

Eggs 2 ct.

AP Flour 2 cups.

Baking Powder 1 33/100 tbsp.

Sugar 2 tbsp.

Kosher Salt 1 tsp.

Chocolate Chips, semi-sweet 1/2 cup.

Peanut Butter Cinnamon Swirl

Peanut Butter, smooth, unsweetened 1 cup.

Water 3/4 cup.

Corn Syrup 2 tbsp.

Sugar, white 2 tbsp.

Cinnamon 1 33/100 tbsp.

Method

Pancakes

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.

Assembly Method

Heat a large non-stick pan over medium heat for 1 minute. Add oil and spread with a pastry brush. For each pancake, scoop about ¼ cup into the pan. Add ½ tablespoon of chocolate chips per pancake. Create a swirl pattern on the pancake, starting from the center, working towards the edges. Let cook for 2 minutes, until bubbles have formed and pancake starts to set. Flip and cook for 3 minutes. Repeat process for the following batch. Transfer to a baking sheet lined with parchment. Cover with foil to keep warm. Serve 3-4 pancakes per plate. Drizzle leftover peanut butter and cinnamon mixture.