¾ cupchopped peanuts, divided(you'll use ¼ cup for garnish)
chopped fun-size Payday candy bars
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Instructions
In a large mixing bowl, whisk together melted peanut butter, caramel sauce, and eggs. Add in the buttermilk and whisk until smooth. Whisk in the water and vanilla until fully incorporated.
Add the flour, sugar, baking powder, and salt.
Stir in ½ cup of the chopped peanuts, reserving the additional ¼ cup for garnish.
Allow the batter to rest for 10 minutes. While the batter is resting, preheat a griddle or skillet.
Using a ¼ cup measuring cup, add pancake batter to preheated griddle. Cook for 3 minutes or until edges are slightly set and air bubbles are forming on the surface of the pancakes. Flip and cook for an additional 2-3 minutes.
Notes
Makes 18-20 4-inch pancakes
Cook these pancakes on LOW heat. They brown pretty quickly, so it’s good to check the bottoms using a spatula to lift the edges to take a peek at them before flipping.
Cooking spray is not required, but it makes flipping and lifting the pancakes from the griddle easier.
The recipe was tested using Ghirardelli’s caramel sauce. It is much thinner than caramel sauce, which is more like an ice cream topping.
Store leftover pancakes in the refrigerator for up to 4 days, keeping the topping and garnishes separate. Pancakes can also be frozen in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
Reheat on the stovetop in a dry skillet over low heat or microwave for 20 to 30 seconds on high.