Taste: Chocolate and peanut butter has been my favorite sweet combination since before I can I literally eat peanut butter everyday.
Peanut butter and banana is a favorite flavor combination for many.
Put it in your pancakes using this recipe.
Ingredients of FS Mascarpone Peanut Butter Choc Pancake
- Prepare of Pancake mix.
- Prepare 1 cup of self-raising flour.
- It's 3/4 cup of Buttermilk.
- You need 2 tbsp of Vegetable oil.
- Prepare 1 tsp of Baking powder.
- Prepare 1/2 tsp of Baking soda.
- It's 1 tsp of Sugar.
- It's 1/4 tsp of Salt.
- Prepare 2/3 cup of Mascarpone cheese.
- Prepare 1/3 cup of Chunky peanut butter.
- It's 1 of Hershey's Choc topping.
- Prepare 1 of Maple syrup.
FS Mascarpone Peanut Butter Choc Pancake step by step
- Combine flour, baking powder, baking soda, salt and sugar and mix altogether..
- Stir in buttermilk into flour and mix until smooth. If you don't have buttermilk handy, you can use milk added with natural vinegar left (aside for half an hour. Portion is 1 tbsp of vinegar to a cup of milk).
- Add in the oil and again mix everything again. You can just handmix all the ingredient..
- Pour on a frying pan on slow-medium heat (I use a ladle.lol) to form nice round shapes of the pancakes and turn on each side till both sides are golden brown..
- As for the topping, handmix again refrigerated mascarpone cheese and peanut butter until smooth and creamy before spooning it out on the pancakes..
- Drizzle chocolate toppings and honey syrup on top of the pancake and it's now ready to be serve~.
Pour wet mixture into dry, add chocolate, and mix thoroughly. My kids have declared these Peanut Butter Pancakes their new favorite pancakes. Serve the pancakes with any of the optional toppings if desired and a good drizzle of the Maple Peanut Butter Syrup. Everyone's favorite combo, chocolate and peanut butter, in a pancake perfect for an indulgent weekend breakfast. Regular size Reese's™ peanut butter cups will also work for this recipe.
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