preparation
- Finely blend the butter and peanuts in a blender and mix with flour, a pinch of salt, baking powder and sugar.
- Stir in buttermilk and milk until smooth. Stir the eggs into the mixture. Cover the dough and let it rest for about 10 minutes.
- Mix the cream cheese, cinnamon and maple syrup in a bowl until smooth, then stir in the peanut butter.
- Heat some fat in a coated pan. Add the batter with a spoon (or use a ring) and spread it out into a circle. Bake the pancakes at medium heat for 2-3 minutes on each side until golden brown. Keep warm in the oven at 80°. Spread the peanut-cinnamon cream on the pancakes and serve ( serving suggestion see picture).
