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Recipe Summary

prep:
15 mins
cook:
2 mins
total:
17 mins
Yield:
16 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl beat milk, eggs, and peanut butter with a wire whisk or electric mixer on medium speed until well combined. Add Buttermilk Pancake Mix, stirring until smooth.

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  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto hot griddle. Spread batter into a circle about 6 inches in diameter.

  • Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).

  • To serve, brush undersides of warm pancakes with melted margarine or butter; fold each pancake over a banana piece. If desired, serve with Grape Syrup. Makes 16 pancakes.

Nutrition Facts

177 calories; fat 8g; cholesterol 31mg; saturated fat 2g; carbohydrates 21g; insoluble fiber 1g; protein 6g; vitamin a 291.5IU; vitamin c 3mg; sodium 249mg; calcium 90.9mg; iron 0.9mg.
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