It’s Monday morning and I need a good
reason to admit that the wonderful weekend is over and get out of bed and
perform my task as a useful member of society. After spending an entirely
offline weekend – the first time I’ve ever done this – I was reluctant, to say
the least, about rejoining the real world, packed with keyboards, monitors and
decision-making.
Knowing that I don’t have to always be online
and contactable felt great and is definitely something I plan on getting used
to immediately. So after a super-fantastic weekend and scary Monday morning
staring me in the face, I felt I deserved a yummy breakfast with my latest
addiction incorporated – peanut butter.
Just like the Whole
Wheat Nutella Pancakes, these bad boys are really filling so you only need
1 or 2. Serve with jam or jelly for a PB&J breakfast, or slap on some
Nutella for the classic peanut butter and chocolate combo.
Whole-Wheat Peanut ButterPancakes
Makes around 6 fluffy pancakes
Ingredients
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
pinch salt
3 tablespoons brown sugar
1 egg
1 cup milk
1/4 cup peanut butter
Recipe
1. Whisk together all the dry ingredients.
2. Pour in the wet ingredients and whisk
until a smooth batter forms.
3. Add 1 teaspoon of butter into a small
frying pan over a medium heat and swirl until it coats the pan. Thrown in
another teaspoon and swirl again so you have a well-greased pan.
4. Pour in about 1/3 cup of the batter into
the pan and cook for a couple of minutes or until lots of bubbles have popped
on the surface of your pancake. Flip over and cook for another 30-45 seconds.
Remove from the pan and keep warm in the oven until ready to serve.
Monday morning doesn’t seem to scary now,
does it?