Peanut Butter Johnny Cakes

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 12 teaspoon salt (optional)
• 1 large egg, room temperature
• 1 34 cups nonfat milk
• 3 tablespoons creamy peanut butter
• 1 teaspoon vanilla extract
• nonstick cooking spray

1. Mix the flour, cornmeal, sugar, baking powder, and salt, if using, in a large bowl until well combined; set aside.
2. In a blender, puree egg, milk, peanut butter, and vanilla until smooth (Recipe up to this point can be made 1 day in advance and stored in the fridge; take liquid ingredients out 1/2 hour before using).
3. Spray large nonstick skillet or griddle with nonstick spray and heat it over medium-low heat.
4. Whisk the wet ingredients into the dry until fairly smooth; this will take more whisking than standard pancake batter.
5. Drop 2 Tablespoons of batter into hot skillet or onto griddle; continue making more cakes, as many as will fit.
6. Cook until permanent bubbles dot the surfaces of the cakes, about 1 1/2 minutes.
7. Flip, then continue cooking until the bottom is brown, about 30 more seconds.
8. Transfer cakes to a platter and continue making more.
9. Respray between batches if necessary.
10. To Customize: stir in 1/3 cup fresh blueberries, mini chocolate chips or raising into the smooth batter.
11. Or substitute blue cornmeal for yellow; add 2 tsp vegetable oil to blender with the egg.

flour, yellow cornmeal, sugar, baking powder, salt, egg, nonfat milk, peanut butter, vanilla, nonstick cooking spray

Taken from www.food.com/recipe/peanut-butter-johnny-cakes-151428 (may not work)