Peanut Butter Pancakes For Dinner

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I am definitely fortunate that I have a husband and a son that aren’t fussy eaters. As much as I enjoy trying recipes, combining flavors and experimenting with foods and products new to me their ambitious appetites make my hobby exciting, not frustrating. Whether I’ve followed a recipe or created a dish on my own the three of us take a vote on if it’s a “keeper” or a “one hit morsel.”

A few years ago I remember reading that Jerry Seinfeld’s wife, Jessica, had written a book on how to create wholesome foods children would love with ingredients they would never detect and object to, such as, chocolate brownies with spinach. I have also learned that with the hubby to not even mention “this is good for you” or “I added this and this and this to make it so healthy.” It is best to simply shout out “DINNER’S READY!” However, with my son, I appreciate when he helps out in the kitchen from time to time and he is actually inquisitive as to the items on his plate.
Breakfast for dinner receives accolades in our home, especially, since we have access to our own pork, beef and gorgeous eggs from an area farmer. The other evening I wanted pancakes, just warm, aromatic pancakes! Look there, my mom’s Pancakes and Waffles Cookbook was staring at me and just a few pages in I focused on Peanut Butter Pancakes. The ingredients were fairly basic, so, I added in flax seed and followed with all-natural peanut butter; I heated up coconut oil in a cast iron skillet, the end result, was golden and crispy-edged with honey to top it off. Who needs a Golden Globe when a little voice exclaims “oh, Mommy, your peanut butter pancakes are the best!” Yes, I could hear applause.
I am certainly aware that not everyone is a lover of scones, but, I am quite fond of them and, like muffins, there are so many varieties.  Before we splurge on Super Bowl chow this weekend I plan on making Maple Nut and Pear Scones. 
1 piece paper, parchment
1 cup flour, whole-wheat pastry
1 cup flour, all-purpose
1 cup oats, rolled
¼ cup sugar
1 ½ teaspoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon, ground
4 tablespoons cream cheese, reduced-fat
¼ cup oil, canola
1 cup pears
½ cup nuts, walnut, chopped
¾ cup buttermilk, low-fat
1 teaspoon maple (or vanilla) extract
1 whole egg
1 tablespoon water
1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or coat with cooking spray.
2. Combine whole-wheat flour, all-purpose flour, oats, ¼ cup sugar, baking powder, baking soda, salt and cinnamon in a large bowl, whisk to blend.
3. Using a pastry blender or your fingertips, cut or rub cream cheese and butter into the dry ingredients. Add oil and toss with a fork to coat.
4. Add pear and ¼ cup nuts; toss to coat.
5. Mix buttermilk and maple (or vanilla) extract in a measuring cup and add just enough to the dry ingredients, stirring with a fork, until the dough clumps together. (It will be sticky)
6. Turn the dough out onto a lightly floured surface and knead several times; do not overwork it.
7. Divide the dough in half and pat each piece into a 7 ½-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.  Brush the tops with the egg glaze and sprinkle with the remaining ¼ cup of nuts, pressing lightly. Sprinkle with the remaining 1 ½ teaspoons of sugar.
8. Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.
Credit to everydayhealth.com for the scone recipe.