Rosa Parks’ Featherlite Peanut Butter Pancakes

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.

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