Photo: Travis Rathbone
Makes: 8 servings (serving size: 3 pancakes and 3 tbsp topping)

Two favorites—peanut butter and bananas—combine for a kid-friendly breakfast of PB&B Pancakes. Don't forget the lingonberry jam and maple syrup topping.

Recipe courtesy of Todd English, a four-time James Beard Award–winning restaurateur and the host of PBS’s Food Trip with Todd English.

How to Make It

Step 1

In a bowl, whisk flour, baking soda, and salt. Whisk in buttermilk, eggs, and butter. Stir in peanut butter and bananas.

Step 2

In a saucepan, warm preserves and syrup.

Step 3

Heat greased griddle on medium-low. For each pancake, pour 3 TBSP batter; cook until golden brown (3 minutes a side).

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