Do you have a favorite pancake recipe? Rosa Parks did: hers had peanut butter in the batter.
My mom told me this about two seconds after my deadline for this pancake piece. I interviewed Neil Kleinberg of Clinton St. Baking Company for the article. His secret? Egg whites and tons of butter.
Putting aside the delight of knowing about a secret ingredient, the 1/3 cup of peanut butter in the batter here makes these cakes more sustaining. You don’t get as hungry or as sleepy after eating them as you do with regular pancakes.
Even better, once you’ve added one “health” ingredient to the white-flour batter, the pancake opens itself up as receptor of many of the “superfoods” in your fridge. In the summer, I keep chia seeds, flax seeds, peanut butter, coconut milk, cashew milk, frozen strawberries, and cocoa powder stocked, and I dose them out into daily smoothies, depending on what fruit I have around and what sort of mood I’m in. But in the winter, most of these ingredients just sit there, pushed to the back by the bacon and the potato mash.
But now, thanks to peanut butter pancakes, they fit into the morning game again! I mixed coconut milk in with my regular milk, sliced up a ripe banana for topping and raced through more than 2 tablespoons of my chia. Boom. Pancakes: the new smoothie?