Molly Yeh's Chocolate Chunk Peanut Butter Pancakes | Girl Meets Farm

Peanut butter and chocolate in a fluffy pancake... what more could you ask for? Molly tops this delicious breakfast treat with a big dollop of yogurt whipped cream. #MollyYeh #GirlMeetsFarm #FoodNetwork #PBPancakes Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax Get the recipe ▶ https://foodtv.com/3VXGhEH Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chocolate Chunk Peanut Butter Pancakes with Whipped Cream RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 30 min Active: 30 min Yield: 14 to 16 pancakes Ingredients 1 1/2 cups (195 grams) all-purpose flour 1/4 cup (50 grams) granulated sugar 1 tablespoon baking powder 3/4 teaspoon kosher salt 1 teaspoon ground cinnamon 1/8 teaspoon freshly ground nutmeg 2 large eggs 1 1/2 cups (360 grams) whole milk 1/2 cup (120 grams) unsweetened creamy peanut butter 1 teaspoon vanilla extract 1/4 cup (56 grams) unsalted butter, melted and slightly cooled, plus more for the pan 1 cup chopped milk chocolate, divided Serving Options: Whipped cream or whipped yogurt Maple syrup Butter Shaved milk chocolate curls Fruit such as berries, jam, or bananas Directions Turn the oven on to warm and place a baking sheet inside. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a medium bowl, whisk together the eggs, milk, peanut butter, and vanilla. Whisk the wet ingredients into the dry ingredients and then stir in the melted butter, mixing until just combined. Heat the butter in a large nonstick or cast-iron pan over medium heat and swirl to coat. Drop in 1/4-cup scoops of the pancake batter a couple of inches apart. Sprinkle on 1 tablespoon of chocolate and cook for a few minutes until browned on the bottom and bubbles rise to the top and pop. Flip and cook for another 30 to 60 seconds or so, until just set on the other side, taking care not to allow the chocolate to burn. If the chocolate threatens to burn, turn down the heat. Transfer the pancakes to the pan in the oven to keep warm and continue with the rest of the batter, wiping out the pan in between batches as necessary if any butter or chocolate gets stuck, and adding more butter in between each batch. Serve with desired accompaniments. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Chocolate Chunk Peanut Butter Pancakes | Girl Meets Farm | Food Network https://youtu.be/AU9dLmeMGMc