Peanut butter infused pancakes studded with chocolate chips. Drizzle them with chocolate syrup and peanut butter, then top off with whipped cream; these pancakes might serve better as dessert than breakfast.
I’m not sure what this says about me, but despite all of the pink and red and chocolate covered hype on the blogosphere surrounding it, I am not nearly as excited about Valentine’s Day as I am about tomorrow, or Fat Tuesday (or “Shrove Tuesday”, “Mardi Gras”, or even “Pancake Tuesday”, whatever you call it where you live).
Zach and I have no set plans for Valentine’s Day; our first Valentine’s Day together 8 long years ago he worried over requesting off from work and making plans, and I told him not to bother. I’d rather not worry about reservations or long wait-times for tables. He’s always surprising me with gifts like random cacti (cactuses?) and pens with nice flow-y ink and breakfast burritos, and last night, for the umpteenth time, he cleaned the entire kitchen that I’d effectively train-wrecked through the day. These things, more than any box of chocolate or Hallmark card, truly speak to my heart.
And as utterly cheesy as this sounds (I’m cringing while I write this, but it’s so true I can’t stop myself), he makes just about every day feel like Valentine’s Day, and so the real day feels more like a forced commercial excuse, at least to me.
Now Fat Tuesday, though, is a day that I can really get behind and celebrate, because it’s not every day that calls for stuffing yourself with high-fat foods and recommends pancakes for dinner.
For Lent this year I’m mostly giving up junk food (I say mostly, because I have made some exceptions that allow me to keep baking for the blog, and it would be impossible and just downright wrong to not actually try something that I’ve made, right!?), so tomorrow feels like my last hurrah before a 40-day sentence to life of mostly sad, oil and vinegar laced salads and rice cakes for “dessert”.
I’ve spent all day today daydreaming about the “last” foods I’ll indulge in tomorrow (I know, I’m pathetic). Maybe a Starbucks Molten Chocolate Frappucino (!?) for breakfast. Definitely french fries with lunch. And dinner?
Oh, I’ve got dinner covered.
I think it goes without saying that these peanut butter chocolate chip pancakes are a bit more… extreme… than your average buttermilk pancake. They are decadent, and I highly recommend that you bypass regular maple syrup and dress your pancake stack instead in chocolate syrup and melted peanut butter, chocolate chips and whipped cream.
Though a generous serving of peanut butter is whisked into the batter (whisk the peanut butter well into the liquid, otherwise you will have peanut butter streaks… though that really isn’t such a terrible thing), these pancakes are not at all too dense. A bit heavier than your typical buttermilk variety, perhaps, but they still maintain that lightness and fluffiness that’s critical for a good pancake.
Tomorrow, these will grace my dinner table, but generally these might be better served as a dessert option than a real meal choice (but I don’t judge!).
Do you have any Fat Tuesday food traditions (I know a lot of people in my area are going nuts for fastnachts… I’ve actually never had one so I might try to work one of those into my menu tomorrow, too)?
Peanut Butter Chocolate Chip Pancakes
Peanut Butter Pancakes studded with chocolate chips!
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup creamy peanut butter (this yields lighter and fluffier pancakes for thick, dense pancakes you may increase to 2/3 cup)
- 1 tsp vanilla extract
- 1 egg lightly beaten
- 1 cup milk
- 1/2 cup chocolate chips
- Chocolate syrup and whipped cream for topping optional
- 1/3 cup peanut butter melted for 15-20 seconds for topping, optional
In medium-sized bowl, whisk together flour, sugar, baking powder and salt.
In larger, microwave-safe bowl, microwave peanut butter for 15 seconds. Remove from microwave, stir in vanilla, and then stir in lightly beaten egg, until combined.
Stir in milk until ingredients are combined (the peanut butter may be clumped and streaky, try to whisk until ingredients are well combined, but some streaks are OK).
Pour dry ingredients into wet ingredients and stir once or twice. Add chocolate chips.
Continue to stir until just combined (there may still be a few flour clumps, this is OK but do not overmix the batter)
Lightly spray a nonstick pan with cooking spray and heat over medium-low heat.
Once pan is heated, pour about 1/4-1/3 cup batter into pan in circle to form pancake. The batter is a bit thick so use a knife or the back of a spoon to nudge some of the batter from the center and into the edges so that the pancake is even and not bulky in the center.
Cook several minutes, until edges begin to bubble and appear cooked, and then flip and cook the rest of the way through.
Transfer to plate and serve immediately, preferably topped with chocolate syrup, slightly melted peanut butter, and whipped topping.
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