Pancakes + Brown Sugar Syrup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together the flour, baking powder, sugar, and salt. Set aside. Add the milk and the peanut butter, whisk to combine. Add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.

Step 2

Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 1/3 cup of batter onto the griddle for each pancake.

Step 3

Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.

Step 4

Combine the sugar and water in a medium-sized saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes.

Step 5

Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.

Step 6

Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month.