Back when I was a swinging twenty-something, I always went out for breakfast on the weekends. My friend Elizabeth would call me up in the morning and mutter the words, “…greasy breakfast…” into the phone. And we’d go to our favorite place. For a while, we were roommates, but she would still call me from the other side of the house when she was ready for breakfast. The restaurant of choice was a greasy spoon down the street. They advertised having the “best sweet buns in town,” but I always ordered the peanut butter chip pancakes. Elizabeth would order the same thing, but with chocolate chips and peanut butter chips combined. They were the perfect antidote after a boisterous night out. Now that I’m more of a home body, I make pancakes at home on the weekends, but I still remember to add the peanut butter chips.
adapted from Better Homes and Garden cookbook
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the egg, milk and vegetable oil and stir with a whisk until just combined. Mix in the chips. Add a little more buttermilk if the batter is too thick.
- Pour batter in ¼ c amounts onto a hot, lightly buttered skillet or griddle. Don’t set the heat under the skillet too high, or the chips will scorch. Cook until pancakes are set on one side, flip, and continue cooking for about another minute. Remove pancakes from the skillet when they are done. Repeat with remaining batter. Serve warm.