When people consider their favorite childhood food combination — the combination that even as an adult makes them feel all warm, cozy, and nostalgic — I think most people would declare the winner peanut butter and jelly.
I had my fair share of PB and J sandwiches growing up, but it’s not the jelly that I remember so fondly. I’ve always been a huge lover of peanut butter. I love PB and banana sandwiches, PB as a dip for apple slices, and don’t even get me started on how much I love Reese’s PB cups. Seriously, I could eat a quantity of PB cups that would leave me downright embarrassed. Except I wouldn’t be embarrassed. I would be happy….and probably a little sick …. but still happy. As tasty as PB and J are together, there is no comparison to the ambrosia that is peanut butter and chocolate together.
Today I decided to try to incorporate these flavors into another childhood comfort food — pancakes. I got the idea from a friend of mine who regularly posts on facebook about eating peanut butter waffles. And every time I read his posts, I salivate. Excessively. I had no idea how I was going to incorporate such an oily ingredient as PB into my recipe and have it work. So, as is typical in my cooking, I threw caution to the wind and added what seemed like a good (although not exactly measured) amount into the batter.
I used chocolate chips and chunky PB. I decided to go with the chips rather than actually making the pancakes chocolate because it seemed easiest. I added a 1/2 cup of chocolate chips and a few heaping spoonfuls of chunky peanut butter. Warning: the chunky PB adds to the texture so it’s not just a taste change. However, it was pretty tasty. If you attempt this, just make sure you add more sweetness as the peanut butter requires it.