- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1 cup plus 2 tablespoons milk, plus extra if needed to thin
- 1/2 cup creamy peanut butter, melted
- 2 tablespoons oil
- 4 tablespoons butter
- 2 pints fresh blackberries
- 3/4 cup sugar
- 1 cup water
- 1 lemon, zested
For the pancakes:
Preheat a griddle. In a large bowl, whisk together dry ingredients.
Slowly mix in egg, milk, peanut butter and oil until combined.
Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes.
Melt 1 tablespoon butter on griddle and move around to coat entire griddle.
Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks.
Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peek on the underside reveals a golden pancake.
Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.
For the blackberry sauce:
In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved.
Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes.
Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.