Peanut Butter Chocolate Chip Cakes

18 Dec

I got nothing here. Nothing! Busy times. And hey, I only promised 52 weeks of pancakes, not unsolicited, unwelcome rambling. One thing: I like peanut butter just fine, but not really peanut butter in things. So I was biased. But the rest of the family loved these.

Oh, and maple syrup was passable, but a berry topping would have been much better. There.

I hear these are good

I hear these are good


The cakes recipe:

  • 1 cup whole wheat flour (organic)
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 egg, lightly beaten (cage-free)
  • 1 cup whole milk (organic)
  • 1/4 cup packed dark brown sugar (organic)
  • 1/2 cup peanut butter (organic, no-stir)
  1. Preheat griddle to 350 degrees
  2. Preheat your oven to 160, or engage your warmer drawer
  3. Combine dry ingredients, except brown sugar, in large bowl
  4. In separate, smaller bowl, mix rest of ingredients together completely
  5. Add the wets to the dries and whisk together until mixed
  6. Butter griddle and ladle batter onto it using a 1/4 measuring cup
  7. Watch for bubbles and flip, roughly 2-3 minutes per side until golden brown

Note: These guys go on the griddle rather thickly, so you’ll want to try to spread them thin if you can, lest the outsides burn while the insides never cook through.


One Response to “Peanut Butter Chocolate Chip Cakes”

  1. Susan December 21, 2011 at 12:18 pm #

    Merry Christmas!!

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