Since its invention in 1890, peanut butter has become almost as American as apple pie. The easy syrup made of maple syrup and peanut butter is irresistible on these wholesome pancakes. 

Pancakes 

• 1/2 C. flour
• 12 C. quick oats
• 1 1/4 C. buttermilk
• 1 1/2 Tbsp. brown sugar
• 2 Tbsp. butter, melted
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. cinnamon
• 1/4 tsp. salt
• 1 egg 

Combine all ingredients above and stir until smooth. (For thinner pancakes, stir in 2-4 Tbsp. additional milk.) Preheat griddle. (To test griddle temperature, sprinkle with a few drops of water. If water drops skitter around, the temp. is just right.) Pour scant 1/4 C batter onto griddle for each pancake. Cook until puffed and dry around the edges. Turn and cook on the other side until golden brown. Serve with maple peanut butter syrup. 

Syrup

• 1 C. real maple syrup
• 1/4 C. peanut butter 

Mix together, until well blended. Heat and serve warm.