Yield: 6-8 pancakes

Finding an extra jar of peanut butter in my pantry inspired these pancakes, even though I only used a small amount to give them their rich peanuty flavor. Because of that richness, I decided that the most pleasing topping would provide a contrast. So, instead of syrup, I chose fruit. Hence, peanut butter and jelly pancakes. The “jelly” I chose is all-natural Maury Island Farm Red Raspberry Ecstasy Fruit Topping. Made only of red raspberries and sugar, it is a delicious counterpart to the flavor of peanut butter, and its deep ruby redness contrasts nicely with the golden color of the pancakes.

1 cup unsweetened soy milk minus 1 tablespoon (plain or vanilla soy milk would be good too)
1 tablespoon white or apple cider vinegar
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
2 tablespoons brown sugar or raw sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons natural/organic creamy peanut butter (no sugar added)

Garnish: powdered sugar; jam, jelly or fruit topping of your choice; chopped peanuts

In a small cup or bowl, whisk together soy milk and vinegar to make vegan buttermilk. In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours, brown sugar, baking powder and soda. Make a well in the center and add soy milk mixture along with peanut butter. Stir just until combined, peanut butter is incorporated and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading ever so slightly just to flatten tops. Cook a minute or two on the first side, gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. If pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. (Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a high rise and nicely set edges.) If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. Serve with a dusting of powdered sugar; a dollop or drizzle of your favorite jam, jelly or fruit topping; and a sprinkling of chopped peanuts.