I’ve never been a pb&j fan. I guess this was just one of the signs that I wasn’t like all the other kids, food-wise. The jam/jelly was too sweet in an in-your-face (sometimes literally) way. I wanted, and still want, to focus on the peanut butter, which I love. When I was a kid, my version of this classic was pb&b — “b” as in butter. Anyone else?
Back in the day, I ate ONLY creamy peanut butter. I was suspicious of crunch. Now I’m much more trusting and love the danger of crunch. I’ve also progressed from pb&b to pb&c — pairing peanut butter with the much more subtle sweetness of dark chocolate. And I’ve moved the combo from lunch to breakfast. Let’s start the day off right.
I have my favorite basic, fluffy-yet-substantial oatmeal and buttermilk pancake recipe. But since I love peanut butter (I’m repeating myself, I know), and my husband has a sweet tooth, we often jazz it up. So you can consider the recipe below a “three-fer”: basic; peanut butter; and pb&c. You’re welcome!
In the fully loaded version featured here, I used products from Davis Chocolate, which crafts private-label, premium chocolate with the purest ingredients, custom flavors, and molds — all fair-trade-certified, organic, and kosher. You can follow Davis Chocolate on Facebook, Twitter, or Pinterest. The Davis peanut butter chips are the only organic pb chip on the market.
I’m crazy about the Davis Chocolate organic cocktail sticks. A 70% dark chocolate, single-bean-origin from Ecuador, these swizzles are an easy way to add a sophisticated touch to the wine serving at your next get-together: just pop them in the wine glasses. Davis has a complete Chocolate for Wine Pairing. Be still, my heart.
And wow, do they also dress up a pancake! Check out how the swizzle looks like some design I added myself (ha).
Disclosure: I have received products from event sponsors to create this post. However, all opinions and this recipe are my own. Thanks also to Imperial Sugar, the #Choctoberfest Gold Sponsor.
PB&C Oatmeal Pancakes
A pancake recipe to make three ways: "plain" oatmeal and buttermilk; with peanut butter; or over the top with chocolate too.
Yield: 8 pancakes
1 ¼ cups buttermilk (can substitute low-fat)
½ cup quick oats
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
2 tablespoons light brown sugar
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon olive oil
1 egg, lightly beaten
1 tablespoon crunchy peanut butter
½ cup peanut butter chips (I used Davis Chocolate Organic Peanutta Chips)
Dark chocolate for topping (I used Davis Chocolate 70% Dark Organic Cocktail Sticks)
Combine buttermilk, oats, and vanilla extract. Let stand 10 minutes. Meanwhile, combine flour, brown sugar, baking soda, and salt in a large bowl, and stir well.
After 10 minutes, stir oil and egg into the oat mixture. Pour oat mixture into the flour mixture, and add peanut butter. Stir until smooth. Add more buttermilk if the mixture is too dry.
Gently stir in 1/2 cup peanut butter chips.
For each pancake, pour 1/3 cup batter onto hot, greased griddle or skillet. Cook 1-2 minutes, until bubbles form on top and the edges are cooked. Flip and cook until browned.
Plate and top with Davis Chocolate cocktail sticks (or drizzle with dark chocolate sauce).