Peanut Butter Johnny Cakes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt (optional)
• 1 large egg, room temperature
• 1 3/4 cups nonfat milk
• 3 tablespoons creamy peanut butter
• 1 teaspoon vanilla extract
• nonstick cooking spray

Recipe

• 1 mix the flour, cornmeal, sugar, baking powder, and salt, if using, in a large bowl until well combined; set aside.
• 2 in a blender, puree egg, milk, peanut butter, and vanilla until smooth (recipe up to this point can be made 1 day in advance and stored in the fridge; take liquid ingredients out 1/2 hour before using).
• 3 spray large nonstick skillet or griddle with nonstick spray and heat it over medium-low heat.
• 4 whisk the wet ingredients into the dry until fairly smooth; this will take more whisking than standard pancake batter. drop 2 tablespoons of batter into hot skillet or onto griddle; continue making more cakes, as many as will fit. cook until permanent bubbles dot the surfaces of the cakes, about 1 1/2 minutes. flip, then continue cooking until the bottom is brown, about 30 more seconds. transfer cakes to a platter and continue making more. respray between batches if necessary.
• 5 to customize: stir in 1/3 cup fresh blueberries, mini chocolate chips or raising into the smooth batter. or substitute blue cornmeal for yellow; add 2 tsp vegetable oil to blender with the egg.