Peanut Butter Pancakes

I got this recipe from Sunny Anderson on the Food Network. It is SO good, and super-easy! I didn't use the syrup recipe, but rather some raspberry syrup I had in the fridge. Unfortunately, my son doesn't like peanut butter so I don't know how often I will fix them. If it were up to me, these would be the only pancakes I would make! I was thinking they would also be delicious topped with bananas and honey, or adding in mini chocolate chips to the batter. Give them a try!

Ingredients
* 1 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 2 tablespoons sugar
* 1 egg
* 1 cup plus 2 tablespoons milk, plus extra if needed to thin
* 1/2 cup creamy peanut butter, melted
* 2 tablespoons oil
* 4 tablespoons butter
* Blackberry Syrup, recipe follows

Directions

Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.

Blackberry Syrup:
* 2 pints fresh blackberries
* 3/4 cup sugar
* 1 cup water
* 1 lemon, zested

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.