a mouthwatering, real chicken curry recipe. Growing up, I virtually always had this. Before include the chicken and potatoes, combine the onions and tomatoes for a sauce that is creamier and smoother.
| Prep Time: | 15 mins |
| Cook Time: | 4 mins |
| Additional Time: | 5 mins |
| Total Time: | 24 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- ½ cup quick-cooking oats
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅛ teaspoon ground cinnamon, or to taste
- ½ cup peanut butter
- ¼ cup butter
- 1 ⅓ cups buttermilk
- 1 large egg
- ⅓ cup chocolate chips
- ¼ cup peanut butter
- ¼ cup butter
- ¼ cup confectioners sugar, or more to taste
- ⅛ teaspoon sea salt
- cooking spray
- ⅓ cup candy-coated milk chocolate pieces (such as M&M’s®)
Instructions
- Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon salt, and cinnamon in a large bowl.
- Melt 1/2 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in buttermilk and egg. Add to flour mixture; stir just until combined. Fold chocolate chips gently into batter; allow to rest for 5 minutes.
- Make the peanut butter sauce by melting 1/4 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in confectioners’ sugar and 1/8 teaspoon salt.
- Heat a large nonstick skillet over low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Sprinkle with candy-coated chocolate pieces. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more. Transfer to a plate; top with peanut butter sauce and more chocolate candies.
- When batter is resting, resist the urge to stir; you want all those nice foamy bubbles to help ensure fluffy pancakes.
Nutrition Facts
| Calories | 609 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 17 g |
| Sodium | 706 mg |
| Sugars | 30 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
These actually turned out better than I thought they would be. There were not as sweet as I thought. I think kids would love these the morning after a sleepover. I wouldn’t make these every time I made pancakes, but they’re a fun treat.
Very sweet and delicious love all the candy in it
This recipe is amazing! I love the way these pancakes turned out. I brought these to my class and everyone loved them!
Outstanding!! I used extra chocolate chips instead of M&M’s. We had pomegranate jelly syrup instead of the peanut butter one, kind of a PB&J breakfast!
The peanut butter sauce is outstanding. Pancakes are very good also. Overall a very tasty recipe.