Peanut Butter Pancakes
ingredients
Rosa Parks was known for her quiet strength and profound impact on history, but she also had a love for simple, homely food. One of her handwritten recipe cards featured her famous Featherlite Peanut Butter Pancakes — light, fluffy, and infused with nutty richness. Here’s a version scaled for four people:
Ingredients
- 150 g plain flour
- 2 tbsp baking powder
- 1 tbsp sugar
- Pinch of salt
- 1 egg
- 250 ml milk
- 2 tbsp peanut butter (smooth or crunchy)
- 1 tbsp vegetable oil (plus extra for cooking)
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. Preparation
- In a bowl, sift together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk the egg with the milk, peanut butter, oil, and vanilla until smooth.
2. Cooking
- Pour the wet mixture into the dry ingredients and gently fold until just combined (do not overmix — a few lumps are fine).
- Heat a lightly oiled frying pan or griddle over medium heat.
- Spoon in 2–3 tbsp of batter for each pancake.
- Cook until bubbles appear on the surface and edges look set, then flip and cook the other side until golden brown.
3. To Serve
- Stack the pancakes high and serve warm with a drizzle of maple syrup, sliced bananas, or a scattering of toasted peanuts for extra crunch.
Important information
Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.