Monday, September 26, 2011

Peanut Butter Pancakes with Nutella Sauce


Been streamlining, tweaking and redecorating ye olde blog a bit ... an insomniac's version of entertainment in the middle of the night! Hope everyone likes the new decor! It was time for a new look, with the start of a new season and the Jewish New Year beginning on Wednesday evening ... :)

Rosa Parks lived an extraordinary life, and saved many memorable items - everything from gifts given by Martin Luther King, Jr. to her own personal address book - before her death in 2005.

Guernsey's auction house has now been given the responsibility of selling this collection, as a permanent home is sought for the treasures.

On one slip of paper that was found amidst everything - a simple receipt from a Detroit bank - a recipe was found scribbled on the back in Rosa's own handwriting: a recipe for Featherlite Peanut Butter Pancakes.

Well, considering that today is National Pancake Day, it only seemed fitting to put this find to good use!

I did tweak the recipe just a bit, and I turned it into a dessert complete with chocolate sauce ... well, not just chocolate sauce, but rather Nutella sauce. Thus, the pancakes are small instead of plate-sized; they're perfect for a special treat, rich and decadent.

Celebrate the holiday in style!

Peanut Butter Pancakes with Nutella Sauce
(slightly modified from Rosa Parks' original recipe)

Pancakes:
1 cup flour
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 tablespoons sugar
2 eggs
2/3 cup peanut butter
1 cup milk
1/2 teaspoon lemon juice

In a medium bowl, combine flour, baking powder, salt, and sugar. In another bowl, whisk the egg and the peanut butter together with a fork; whisk in the milk and the lemon juice, then pour the liquid over the dry ingredients and combine well.

Grease a 10" skillet and pour batter by 1/8-cupfuls into the skillet; cook over medium heat for 2 minutes per side, until the pancakes are golden and the edges don't appear to be raw. Continue until all of the batter is used up.

Nutella Sauce:
1/2 cup Nutella
4 tablespoons half-and-half

Combine the Nutella and the half-and-half; microwave for 45 seconds until warm, and stir until smooth.

Serve pancakes topped with Nutella sauce and whipped cream.

Makes about 20 3" pancakes, serving 6-8.

5 comments:

Jenn said...

Lovin' the new look :)
And of course...loving this recipe and the background on it. Plus, Nutella sauce? Yea, I'm all over that!!!

Candace said...

These are absolutely beautiful! I am passing this recipe on to my pancake maker who was just talking about making some pancakes this weekend. He will have no excuse now. I am all over that Nutella Sauce which I am going to make and eat with a spoon if he doesn't hurry up with the pancakes. :)

Desi said...

Your blog looks nice! As do these pancakes. How do you get them so nice and thick?!! I have probs with that. That sauce looks AMAZING! I'm all about the sauce... and I love nutella :) Nice pics too!

Angela FRS said...

I love how thick and fluffy those look, and you know I adore all things peanut butter (yet I never thought to use it in pancakes!). Must try these.

Semicrazed said...

Seeing something as delicious as this makes me wish I wasn't lactose-intolerant :)

xoxo

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