Whole Wheat Peanut Butter Pancakes with Strawberries

Ever since I’ve started working, I’ve come to realize the true importance of Sunday.

Nay, the true importance of the Sunday Breakfast.

(Which, after the hour I wake up in, is more of a Sunday Brunch. But lets just keep calling it the Sunday Breakfast, shall we?)

After a week long practice of dragging out of bed at sunrise, stuffing some pseudo breakfast in your face while running around the house for your missing watch, or missing breakfast altogether because you slept through the alarm again – you really need an indulgent laid-back breakfast. Be a king for a day. Go all out. You know what I mean.

Ever since strawberries came into season, my go-to snack has been strawberries and peanut butter on a spoon (It was strawberries dipped in Nutella jars last year). But really, the strawberry – peanut butter combination is quite underrated. Peanut Butter and Strawberries on toast? So perfect.

So these Whole Wheat Peanut Butter Pancakes with Strawberries were a long time coming.   Jumping right into this sweet, tarty, smooth and juicy combination.

Whole Wheat Peanut Butter Pancakes with Strawberries

Makes : About 10 pancakes.
Difficulty : Medium-ish.
Preparation Time : 5-10 minutes.
Cook Time : 1-2 minutes per pancake.

Ingredients

• 1 cup of Whole Wheat Flour (Atta) (Can substitute to use All Purpose Flour/Maida as well)
• 2 Tbsp of Castor Sugar
• 1 Tbsp of Baking Powder
• Pinch of Salt
• 1/2 cup of Peanut Butter
• 1 Egg
• 2 Tbsp of Oil
• 1 1/2 cup of Milk
• 1 tsp of Vanilla Extract/Essence
• Chocolate/Peanut Butter Chips (Optional)
• Sliced Strawberries
• Honey or Maple Syrup

In a bowl, add the flour, baking powder, salt, sugar.

Mix it all together. This is our dry bowl.

In a separate bowl (the wet bowl), crack an egg. Add the peanut butter (any kind you like – chunky or smooth), pour in the milk, add the oil (I used vegetable oil) and drop in the vanilla.

Whisk it all together.

The Peanut Butter will be quite cranky at the start, it’ll all stick to your whisk. But it just needs some persuasion. Keep at it till its all mixed together and uniform.

Bit by bit, add in the dry mix to the wet bowl. Keep whisking.

By the end, the batter should be a bit thin.It should be of this consistency.

If too thick, keep splashing in milk till it reaches this state.

If feeling super indulgent, add in the chocolate and peanut butter chips. (So much win!)

Now, to make them pancakes, we heat up our non-stick pan. Keep the heat low.

(If we are paranoid like me, we add a tinsy amount of all at the start. But you can totally skip this step, if your non-stick is brand new and works fantastic. A claim I cannot make.)

Take a big ladle/spoon full of batter.

Swiftly draw out an outside border for the pancake and then quickly fill in the center with batter. (For the ones familiar how to make a dosa, just replicate that!)

Do whatever you need to, but just make sure the layer of batter isn’t too thick. Spread it out to the sides if its too thick (Big pancakes are awesome too).

Once tiny bubbles start appearing on the top, you are ready to flip.

Slide in the spatula, make sure you’ve gotten right under the pancake.

Take a deep breath and flip!

And repeat till you use up all your batter.

Once all the pancakes are ready, round up the strawberries.

Hull em’.

Slice em’.

And stack them up on the pancakes.

A big plate of these soft peanut butter pancakes, strawberries, syrup along with a glass of milk or Orange Juice, and the newspaper.

Does it really get more indulgent breakfast than this?

Drizzle some honey/syrup on the pancakes right before consumption.

Task : To attack and devour fluffy not overly sweet just perfect pancakes.

Mission Successful.

Which Sunday are you waiting for? Go indulge!

Fluffy Pancakes with Strawberries for President!