I can remember being very small, sitting around a big table enjoying pancakes with my entire family. My uncle always sold them as the best breakfast. I’ve since realized his claim was just a way of getting us all into the kitchen at the same time. After all, pancakes require constant attention and care, and no one wants to miss them when they’re warm. These peanut butter cakes are lighter than you might expect, and the sweet jelly topping makes syrup unnecessary. I’ve tested this dish with my family of aficionados. The verdict? We loved them as much as we relished the morning we spent making them together.
Excerpted from How To Feed A Family by Laura Keogh & Ceri Marsh. Copyright © 2013 Sweet Potato Chronicles. Photography copyright © 2013 Maya Visnyei Photography. Published in Canada by Appetite by Random House, a division of Random House of Canada Limited. All rights reserved.
1 cup (250 ml) plain yogurt
1/2 cup (125 ml) buttermilk*
*if you don’t have any buttermilk, just add 1 1/2 tsp/7.5 ml white vinegar to 1/2 cup/125 ml milk and let it stand for 10 mins
1 1/2 teaspoon (7.5 ml) baking soda
1 1/2 teaspoon (7.5 ml) baking powder
1/2 cup (125 ml) fresh fruit of choice
1/4 cup (60 ml) fruit jelly
2/3 cup (160 ml) spelt flour
1/2 cup (125 ml) whole wheat flour
1 teaspoon (5 ml) chia powder (optional)
1/4 teaspoon (1 ml) salt
1 cup (250 ml) smooth peanut butter
2 tablespoons (30 ml) agave nectar or maple syrup
2 large eggs, room temperature
2 tablespoons (30 ml) unsalted butter, room temperature (more if required)
Place the yogurt, buttermilk, baking soda and baking powder in a small bowl, stir to combine and set aside.
Put the fresh fruit and fruit jelly in a small food processor or blender and pulse until smooth. Set this fruit syrup aside in a small dish.
In a large bowl, place both flours, chia powder and salt, and whisk until incorporated.
Add the peanut butter, agave nectar and eggs to the yogurt mixture and whisk until smooth.
Slowly add the dry ingredients to the yogurt mixture. Stir gently until completely incorporated.
Heat a large griddle on medium heat and melt 1 tsp (5 ml) of the butter. Ladle 4 cup (60 ml) of batter onto the griddle.
Spread the batter into 4-inch (10 cm) circles and cook for 2 minutes on each side until golden brown, flipping only once. Using more butter as needed, repeat with the remaining batter.
Transfer the warm pancakes to plates, drizzle with fruit syrup and serve.