After the death of the great civil rights activist, this recipe was discovered written on the back of an envelope
Sift 150g plain flour, two tablespoons of baking powder, a quarter-teaspoon of salt (or less, if the peanut butter is salty) and two tablespoons of sugar. In a separate bowl, whisk one egg, 300ml milk and 100g smooth peanut butter. Add the wet ingredients to the dry, whisk smooth and leave to stand for 10 minutes. Put a frying pan on a medium heat and add a knob of butter. When the butter is foaming, add a dessertspoon of batter and spread out slightly - the pancakes should be quite thick and fluffy. Cook until golden on the bottom, then flip and cook on the other side. Repeat with fresh butter, cooking three or so at a time and keeping the cooked pancakes warm. Serve with maple syrup, or melted butter and jam.Illustration: Zoe More O'Ferrall for the Guardian
Sift 150g plain flour, two tablespoons of baking powder, a quarter-teaspoon of salt (or less, if the peanut butter is salty) and two tablespoons of sugar. In a separate bowl, whisk one egg, 300ml milk and 100g smooth peanut butter. Add the wet ingredients to the dry, whisk smooth and leave to stand for 10 minutes. Put a frying pan on a medium heat and add a knob of butter. When the butter is foaming, add a dessertspoon of batter and spread out slightly - the pancakes should be quite thick and fluffy. Cook until golden on the bottom, then flip and cook on the other side. Repeat with fresh butter, cooking three or so at a time and keeping the cooked pancakes warm. Serve with maple syrup, or melted butter and jam.Illustration: Zoe More O'Ferrall for the Guardian
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