Daddy D has been making Sunday pancakes as a family tradition since our oldest started eating solids. It’s a family tradition that began with his father and it makes my husband happy to carry that legacy on. The kids and I can’t complain. Usually he adds health conscience additions to the pancake mix, like fruits and nuts, but sometimes he’s a little more indulgent.
One particular Sunday he created mouth watering pancakes that should have been classified as a dessert. They had chocolate and peanut butter and were oh-so-delicious! Packed with chunks of his favorite go-to candy, the ever-perfect REESE’S Peanut Butter Cups Minis, this pancake recipe is sure to become a favorite in your house, too.
Hershey and Project Peanut Butter
I toured the Hershey facility in Hershey, Pennsylvania a few months back and was impressed to learn so much about their legacy. The Hershey Company has taken great care to create traditions of service to the community and responsibility, including The Milton Hershey School and Hershey’s Reforestation Project in Mexico, and continues that work through Project Peanut Butter.
Through Project Peanut Butter, children in rural Ghana will receive nutrients to increase their strength, foster growth and reduce their vulnerability to diseases. Childhood malnutrition levels in sub-Sahara Africa, an area that includes Ghana, are the highest in the world. Ghana is a leading cocoa producing country and Hershey has supported education and community development programs in rural Ghana for many years.
REESE’S Peanut Butter Cups Minis and Banana Pancake
Here’s what you’ll need to make these decadent pancakes. Sometimes we use pancake mix from a box and they turn out great, too.
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, beaten
- 1⅓ cups buttermilk
- ¼ cup butter, melted
- ½ cup REESE’S Peanut Butter Cups Minis, each one cut in half, plus extra for garnish
- 1 banana, sliced and slightly mashed
- butter for cooking pancakes
To make the pancakes, combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a second bowl, whisk together egg, buttermilk, melted butter, and mashed banana. Add to dry ingredients and stir just until the flour gets incorporated into the wet ingredients. Stir in REESE’S Peanut Butter Cups Minis and set aside. Heat a large skillet or griddle over medium heat. Coat pan with butter and pour batter onto pan, using about ⅓ cup batter per pancake. Once bottom is lightly browned, flip over. Cook until firm in middle.
Disclosure: This blog post and my trip to Hershey, PA were sponsored by The Hershey Company as part of my participation in their Food Ambassador program. All thoughts and opinions are my own.
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