Cookie Butter Pancakes

“I don’t have to tell you I love you. I fed you pancakes.”
― Kathleen FlinnBurnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family

Ingredients:

  • 1/4 cup cookie butter
  • 1 egg
  • 2 tablespoons white sugar
  • 2 tablespoons butter or margarine, melted
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Directions:

  1. In a large bowl, mix together cookie butter, egg, sugar, and melted butter.
  2. Add milk and whisk in until combined.
  3. Add dry ingredients and gently mix in until just incorporated.
  4. Place a saucepan over medium heat. Pour a small amount of oil or melted butter to coat the bottom of the pan.
  5. Using a tablespoon or other spoon, pour small dollops of batter onto the hot saucepan. Cook them on one side until bubbles begin to appear in the batter; this indicates that they are ready to be flipped. Continue cooking pancakes on other side until golden brown, about an additional 45-60 seconds. (Note: you may also make regular-sized 8-inch pancakes, but note that your cooking time will be longer for larger pancakes.)
  6. Serve pancake bites with fresh fruit, melted cookie butter, or syrup.

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