In the Marley Spoon test kitchen, we occasionally like to kick off the morning with a good stack of fluffy pancakes, so we decided to give Rosa's recipe a spin. The result? Perfect pillow-soft clouds of peanutbuttery goodness. The extra baking powder is what makes these so wonderfully "featherlite." Her handwritten recipe shows a list of ingredients and simply says "Combine with dry ingredients. Cook at 275° F on griddle." For easier viewing, we've broken down the recipe below. Enjoy!
Photo: Library of Congress
What you'll need:
1 cup all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 1/4 cups whole milk
1/3 cup peanut butter (we used Brooklyn Larder's)
1 tablespoon shortening, melted, or any neutral oil, like canola
Combine the dry ingredients in a large mixing bowl.
Mix egg, milk and peanut butter in separate bowl.
Add wet ingredients to dry ingredients and stir until just combined - don't over mix. A few small lumps are ok.
Wipe skillet with a little oil just to grease it and heat pan over medium heat.
Measure out batter with 1/4 cup measurer and pour onto pan. Cook for about 2 minutes until bubbles form around the edges. Use a spatula to gently flip over. Cook for 2 or so minutes, until golden brown.
Repeat with remainder of batter.