Peanut Butter Poodle Pancakes Rachael Ray   From Every Day with Rachael Ray August 2007 FOUR SERVINGS 1 1/4 cups flour 2 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups milk 1 large egg 1/4 cup peanut butter 3 tablespoons butter, melted Whipped cream 12 chocolate chips 1 strawberry Fruit Roll-Up, cut into 4 thin strips 1. In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, beat together the milk, egg, peanut butter and butter until smooth. Pour the wet ingredients into the dry and stir until just combined. 2. Ask your GH (Grown-Up Helper) to heat a nonstick griddle or large nonstick skillet over medium heat. Drop 1/4 cup batter onto the griddle for each pancake and cook until it begins to puff and the bottom is golden, about 2 minutes. Flip and cook until golden on the other side. Repeat with the remaining batter; you will need 10 pancakes. 3. Place 1 pancake each on 4 plates. Cut out 4 ovals from 2 more pancakes. Cut the remaining 4 pancakes in half. Top each whole pancake with 2 pancake halves for the ears, 1 oval for the muzzle, whipped cream for the fur, chocolate chips for the eyes and nose and a strip of Fruit Roll-Up for the tongue.

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