Kelly Clarkson's hit "Breakaway" probably wasn't written about an unusual pancake recipe, but the sentiment still applies. Sure, you could start your day off with 'ole reliables strawberry or blueberry, but isn't college all about taking risks? That's why it's time to give these peanut butter pickle pancakes a chance.
Maybe dipping pickles in peanut butter is asking too much, but mix them into pancake batter and you get a smooth, peanut buttery pancake with just a little sour tang. Like salt and caramel or french fries and Frosties, somehow, pickles and peanut butter just make sense. You could take my word for it, but you'll never really know until you try peanut butter pickle pancakes for yourself.
- Prep Time:10 mins
- Cook Time:15 mins
- Total Time:25 mins
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 ¼ cups whole milk
- 1/3 cup smooth peanut butter
- 1 pickle juiced and mashed up
- 1 teaspoon vanilla extract
- 1 tablespoon canola oil
- 1 egg
Preheat your griddle to medium heat. Mix together your salt, sugar, flour, and baking powder in a medium-sized bowl.
In a separate medium-sized bowl, mix together your peanut butter, egg, canola oil, milk, mashed up pickle/juice, and vanilla extract. Pour this mixture in with the other mixture, and mix until fully combined.
Spoon out 1/4 cup of mixture on the griddle at a time, cooking until golden brown on both sides.
Top with chopped pickle and maple syrup, or if you're daring, pickle juice.