fb-img
Youtube-img
insta-img
twitter-img
pinterest

Peanut Butter Pancake

Top Rated Recipe

Last Updated: May 14, 2024

0
(0)

Key Details:

prep time: 20 minutes

Cook time: 15 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Fusion

Key Ingredients:

Whole wheat flour

Roasted peanut flour

Peanut butter

Sugar

Milk

Butter

Eggs

About Peanut Butter Pancake

Table of Contents

Peanut butter is a favourite with most children and they will simply love this pancake

Read More
  • Peanut butter 2 tbsps
  • Whole wheat flour 1 cup
  • Roasted peanut flour ½ cup
  • Baking powder 1 tsp
Read More

Step 1. Take whole wheat flour, roasted peanut flour, baking powder, eggs, cinnamon powder, vanilla essence, peanut butter, sugar and sufficient milk in a mixing bowl. Whisk well into a smooth batter and set aside for 15 minutes.

Step 2. Heat a little butter in a non-stick pan. Pour a ladleful of batter on it and spread into a disc. Shallow-fry, turning sides, till both sides are evenly golden.

Read More

Ingredients

    • Peanut butter 2 tbsps
    • Whole wheat flour 1 cup
    • Roasted peanut flour ½ cup
    • Baking powder 1 tsp
    • Eggs 2
    • Cinnamon powder 1 tsp
    • Vanilla essence 1 tsp
    • Sugar 3 tsps
    • Milk as required
    • Butter for shallow-frying

How to Make Peanut Butter Pancake (Stepwise Photos)

Method

  1. Take whole wheat flour, roasted peanut flour, baking powder, eggs, cinnamon powder, vanilla essence, peanut butter, sugar and sufficient milk in a mixing bowl. Whisk well into a smooth batter and set aside for 15 minutes.
  2. Heat a little butter in a non-stick pan. Pour a ladleful of batter on it and spread into a disc. Shallow-fry, turning sides, till both sides are evenly golden.
  3. Cut into triangles and serve or pack in tiffin box.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

(Paneer Pops)

(Power Punch Parantha)

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

Average rating 0 / 5. Vote count: 0

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

You May Also Like

View All

Punjabi Samosa

By Masterchef Sanjeev Kapoor

Tortilla Rolls

By CHEF PRANAV JOSHI

Pineapple Muffins

By Masterchef Sanjeev Kapoor

Stuffed Falafel

By CHEF PRANAV JOSHI

Seb aur Shakarkandi Chaat

By CHEF PRANAV JOSHI

Sweet Potato Dumpling

By Chef Rakesh Sethi

Recipes From Show

View All

Virgin Cider Mojito

By Tea Time

Spiced Cocoa Tea

By Tea Time

Khus Coconut

By Tea Time

Tomato Mary

By Tea Time

Recommended Recipes

View All

Cake

By Chef Shilarna Vaze (Chinu)

Mexican Fried Ice Cream

By CHEF PRANAV JOSHI

Lemon Cheese Cake

By CHEF PRANAV JOSHI

Marinated Orange and Strawberries

By Chef Rakesh Sethi

Chilled Berry and Green Tea

By Chef Rakesh Sethi

Cheesecake Bars

By Chef Rakesh Sethi