Peanut Butter Cup Pancakes

• 11/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, beaten
• 11/3 cups buttermilk
• 1/4 cup butter, melted
• 2 tablespoons creamy peanut butter
• 1/2 cup mini Reese's, each one cut in half, plus extra for garnish
• butter for cooking pancakes

1. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.
2. In another bowl, whisk together egg, buttermilk, melted butter, and peanut butter. Don't worry too much about getting the peanut butter mixed in. It tastes fine to have streaks of it running through the batter. Add to dry ingredients and stir just until the flour gets incorporated into the wet ingredients. Stir in mini Reese's. Set aside and make the peanut butter whipped cream.
3. Heat a large skillet or griddle over medium heat. Coat pan with butter and pour batter onto pan, using about 1/3 cup batter per pancake. Once bottom is lightly browned, flip over. Turn heat down if pancakes get too brown. Cook on second side until set in middle. You may want to turn heat down to medium-low once you flip them.
4. To serve, top each stack of pancakes with peanut butter whipped cream and chocolate sauce.

allpurpose, sugar, baking powder, baking soda, salt, egg, buttermilk, ubc, peanut butter, mini reeses, butter

Taken from www.epicurious.com/recipes/member/views/peanut-butter-cup-pancakes-52895881 (may not work)