Rosa Parks' "featherlite" peanut butter pancakes

I recently finished reading a book recommended to me by a friend called, Quiet: The Power of Introverts in a World That Can't Stop Talking.  It begins with a focus on Rosa Parks and talks about her quiet courage.  So Rosa Parks has been on my mind, and when I happened to spot a recipe for her "featherlite" peanut butter pancakes over at Food52 a few days ago, I knew what I had to do.  I had to make these pancakes.

I wanted to make these pancakes - to think about Rosa Parks, to honor a special woman in this tiny way.  And lucky me, I got a batch of delicious peanut butter pancakes to share with my family as a result.

This recipe, discovered handwritten on the back of what looks to be a bank deposit envelop, is part of a collection of Rosa Parks' papers and memorabilia collected by The Library of Congress that's now been digitalized.  

It's great to imagine that maybe Rosa Parks made and ate these very pancakes once upon a time.  These peanut butter pancakes are special because there's actually peanut butter in the batter itself.  Somehow, through the help of a generous helping of baking powder, the pancakes turn out fluffy and light, with a flavor (and aroma) that is unmistakably peanut butter.  

If you like peanut butter, and pancakes, I recommend you give these a try...and enjoy them in honor of Ms. Rosa Parks.

Recipe:

Rosa Parks' "Featherlite" Peanut Butter Pancakes
Adapted via Food52

- Makes approximately 6 four-inch round pancakes - 

1 cup all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 1/4 cups whole milk
1/3 cup (smooth) peanut butter (warmed slightly can make it easier to incorporate)
1 tablespoon shortening or neutral oil, for cooking

In a large mixing bowl (the batter will expand), whisk the flour, baking powder, salt, and sugar together.  In a separate mixing bowl (or large measuring cup), whisk the egg, milk, and peanut butter together.   

Add wet ingredients into the dry, mixing until just combined.

Grease skillet or griddle with shortening or oil over medium-heat.  Using a ladle or 1/2-cup measuring cup, spoon and gently spread batter into about 4-inch round pancakes.  Cook for 2-3 minutes, or until bubbles begin to surface around the edges of the pancakes and they start to look fluffy and dry.  Flip and cook for about another 2 minutes, until pancakes are cooked through and golden brown.  Repeat with remaining batter and serve warm.