The frustrating thing is that, up until this time last year, I could whip up a resume with no trouble. But that was back when my career path was a touch more straightforward. Now I joke that my current occupation is "slasher," because I'm a food writer/blogger/cooking teacher/entrepreneur/on camera host/event planner/recipe developer/caterer etc. It's awesome and I love it, but I wish I didn't have to express it all on one neat sheet of paper.
As one of those slashes, I've worked with an awesome company called Peanut Butter & Co. to create recipes for their website featuring their peanut butter (which I loved and bought long before they hired me). I did this last year, creating recipes like phyllo-wrapped shrimp and this maple peanut butter challah bread.
Bob's Red Mill--yet another brand that I'm a little bit obsessed with and purchase regularly. The idea was to create a breakfast recipe combining peanut butter and oats into one delicious dish. I would be competing against five other bloggers for a prize of $1000, and the winner would be determined by readers (like you!) who vote for their favorite.
Peanut Butter Oatmeal Pancakes using Peanut Butter & Co.'s Old Fashioned Smooth peanut butter (my favorite as the only ingredients are peanuts & salt) and Bob's Red Mill Extra Thick Rolled Oats. That's the pancakes in the photo up there, and can I just say that they are AMAZING! Eugene, who is pancake obsessed, ate about 11 "test" pancakes in one sitting. I have no idea why that man is not very, very fat.
UPDATE: I won! Thank you all for your votes and support. My recipe came in first place.
Thanks so much, you guys! I really appreciate it!
Peanut Butter Oatmeal Pancakes
1 cup rolled oats (I used Bob’s Red Mill® Extra Thick)
1 cup whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
3 tablespoons granulate sugar
2 teaspoons peanut oil (from the top of the peanut butter in the jar)
1/4 cup peanut butter (I used Peanut Butter & Co. Old Fashioned Smooth)
2 large eggs
1 teaspoon vanilla extract
3 cups buttermilk
4 tablespoons butter, melted and cooled for brushing on skillet
Butter and warm real maple syrup, for serving (optional)
In a food processor or spice grinder, pulse the rolled oats until coarsely ground and flour-like. Combine the ground oats in a large bowl with the whole wheat pastry flour, baking soda, baking powder, salt, and granulated sugar. Whisk together to evenly distribute.
In a separate bowl, use a fork to combine the peanut oil (taken from the layer that separates off the peanut butter) and the 1/4 cup of peanut butter, using the back of the fork to break it down.
Add the two eggs and vanilla extract, and continue to whisk until a smooth paste forms. Add the egg and peanut butter mixture to the dry ingredients, and pour in the buttermilk.
Use a spatula to gently mix the wet and dry ingredients just until everything is combined. Use a gentle hand and know that the remaining batter will still have a few lumps, which is desired.
Preheat a griddle to 375ºF or heat a cast iron or other heavy-bottom skillet over medium heat. Brush your griddle with some of the melted butter and pour the batter 1/4 cup at a time, making sure to keep pancakes about 2 inches apart.
Cook about one to two minutes, or until small bubble start to form and the edges appear set and dry. Flip, and use a spatula to tuck in any batter that escapes along the sides. Let cook for an additional minute or two before removing to a serving platter.
Repeat with the rest of the batter. Serve topped with additional pats of butter and warm maple syrup.