Step 1
In a large bowl, combine all-purpose flour, the Redpath® Golden Yellow Sugar, baking powder, salt, and baking soda. Whisk well until ingredients are well distributed, and no lumps remain. Make a well in the center of the dry ingredients.
Step 2
In a separate bowl, whisk together the peanut butter and eggs. Slowly whisk in the milk until mixture is homogenous. Pour the wet ingredients into the well of the dry ingredients. With a large rubber spatula, gently fold the wet ingredients into the dry until just combined. The resulting batter should be lumpy (see Chef’s Tips).
Step 3
Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper and place into the oven.
Step 4
Heat a large nonstick skillet over medium-low heat and lightly grease with vegetable oil using a heatproof pastry brush or paper towel. If using an electric skillet/griddle, heat to 275°F (135°C) (see Chef’s Tips).
Step 5
Once the skillet is hot, use the measuring cup, scoop, or ladle to pour the batter onto the skillet. Leave about 1 to 2 inches between pancakes. Cook until small bubbles form and pop on the surface of each pancake and edges are set; 2 to 3 minutes. Carefully flip the pancakes over to cook the other side; 2 minutes.
Step 6
Transfer the cooked pancakes onto the baking sheet in the preheated oven and loosely cover with foil to keep warm.
Step 7
If necessary, lightly grease the skillet before making the remaining pancakes.
Step 8
Serve pancakes warm.
*Ensure ingredients are at room temperature before proceeding with the recipe.
*Batter should have lumps; do not mix until smooth, as this will result in flat, dense pancakes. The batter should be thick but still be relatively easy to pour from a spoon. If it’s too thick, add 1 to 2 tablespoons of milk.
*To test if your griddle or nonstick pan is preheated correctly, spoon about a tablespoon of the batter into the pan. After a minute of cooking, the underside of the tester should be golden in colour. If the bottoms of the tester are pale or burnt, adjust the heat or temperature accordingly.
*If desired, add a teaspoon (5 ml) of vanilla extract to the batter when mixing the wet ingredients.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar if desired. Note that the resulting pancakes will be slightly darker and have a more pronounced caramel undertone.
*Serving suggestions: dust with Redpath Icing Sugar and/or drizzle with Sweet Molasses Pancake Syrup or pure maple syrup. Add sliced bananas or fresh berries and/or sprinkle pancakes with chopped peanuts.
