Peanut butter pancakes

Makes: 8 to 10 pancakes (4 servings)

2 large eggs

4 tablespoons (½ stick) unsalted butter

⅓ cup smooth peanut butter

¼ cup granulated sugar

2 teaspoons baking powder

1 teaspoon vanilla extract

⅛ teaspoon kosher salt

½ cup whole milk

¾ cup all-purpose flour

1 tablespoon neutral oil, such as peanut oil or refined coconut oil, plus more as needed Maple syrup and chopped toasted peanuts, for serving (optional)

1. Let 2 large eggs sit on the counter until room temperature, about 1 hour.

2. Arrange a rack in the middle of the oven and heat the oven to 200 degrees.

3. Melt 4 tablespoons unsalted butter in a large nonstick frying pan over medium-high heat. Transfer to a large bowl and reserve the pan for later (do not wash).

4. Add ⅓ cup smooth peanut butter, ¼ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon vanilla extract, the eggs and ⅛ teaspoon kosher salt to the bowl and whisk until well-combined. Add

½ cup whole milk and whisk to combine. Add ¾ cup all-purpose flour and stir with a wooden spoon or flexible spatula until just combined. Do not overmix — some lumps are OK.

5. Heat 1 tablespoon neutral oil in the reserved frying pan over medium-low heat until shimmering. Add ¼-cup portions of the batter to the pan, cooking 4 at a time, and spread the batter into 3-inch-wide rounds. Cook until bubbles appear on the surface of the pancakes and the bottoms are golden, 2 to 4 minutes. Flip and cook until the second side is golden, 1 to 3 minutes more.

6. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adding more oil to the pan as needed. Serve warm with maple syrup and chopped toasted peanuts, if desired.