Once in a while JR will request breakfast, and since he is not normally a breakfast eater I jump at the chance to fulfill his request. Last weekend he asked if we had peanut butter chips; he wanted peanut butter pancakes. Just so happens, I picked up a big bag a week or so prior.

I wanted to kick up the peanut butter flavor a bit, so I used peanut butter in place of butter in the batter. Topped with a dollop of freshly whipped cream and a drizzle of real maple syrup, you basically have dessert for breakfast! And I don't think that's a bad thing (occasionally)!

I had every intention of getting these on the blog last week, but they were gone before I could get a photo. JR loved these so much he asked for them again Friday, so I snagged a photo quickly before heading out to work. Coming from a non-breakfast guy, 2 requests in one week speaks to just how good these are!

Here is what you'll need:

• 1 1/2 cups flour
• 1 3/4 tsp baking powder
• 1 tsp salt
• 3 Tbsp sugar
• 2 eggs
• 1 cup milk
• 3 Tbsp peanut butter, melted
• 9 tsp peanut butter chips
• Stick butter for greasing griddle

Preheat griddle to 325-350F degrees.

Sift together flour, baking powder, salt and sugar in a large mixing bowl.

Beat eggs, milk and melted peanut butter in a small mixing bowl. Add to dry ingredients and whisk until well combined.

Rub one end of the stick of butter over the griddle to grease it.

Drop 1/4 cup scoops of batter onto hot griddle.  Sprinkle 1 tsp of peanut butter chips over each pancake.

Cook first side of pancake for about 3 minutes until bottom is browned and tiny bubbles rise to the top and pop. Flip and cook second side about 2 minutes until browned on the bottom.

Makes 9 pancakes.

Source: Adapted from Rosemary Brown's Big Kitchen Instruction Book