It seems like it happened overnight. We are suddenly looking for comfort and nourishment within the confines of our own kitchens. Staying home and cooking from the pantry is the hot new trend in 2020.
In the spirit of the moment, these Peanut Butter Pancakes With Peaches and Peanut-Maple Sauce are the kind of breakfast-for-dinner meal that will provide comfort, familiar flavors and a sense of fun.
Even before the pandemic hit us, it was a good idea to keep a pantry of useful foods. This recipe is made from pantry staples, all of which keep for a while.
Canned peaches, peanut butter, flour and maple syrup are easy to keep in the larder. It only takes a few minutes to stir up these pancakes, and the sauce is made by mixing the juice from the peaches with peanut butter and a little maple syrup. It's simple, economical and makes good use of that juice the peaches are packed in.
Peanut butter is my go-to food, whether I'm flush with cash or running low at the end of the month. That's because it tastes great and provides the plant-based proteins and healthy fats we crave.
More important, these pancakes deliver comfort and a bit of fun at dinnertime. A stack of fluffy, peanut buttery cakes, with a generous drizzle of peanut butter and maple sauce, is sure to make you feel better. A pile of peach slices alongside is another childhood throwback, to remind you of simpler days.
The assembly couldn't be easier: Mix together the dry ingredients, then mix the wet ingredients, then mix them together. You have the option of using a fresh egg or ground flaxseeds. You'll want to get the griddle hot, and if you aren't eating right away, preheat the oven to hold the finished cakes.
If you don't want to make the peanut sauce, you can lighten it up by simply spreading some jam on the cakes, for a peanut butter and jelly flavor combo.