The combination of sweet and salty is always a good idea. These pillowy-soft pancakes take on a hint of earthy aroma from peanut butter. (Our cross-tester confirmed that the taste is subtle and kid-approved.) I like to enjoy them with salted toasted peanuts to balance out the sweetness, but fresh-cut rounds of banana with chocolate chips and maple syrup (or maple butter!) would be also be perfect. They’re delicious any way you dress them. This pancake batter is made in a specific order, with flour being last to ensure the peanut butter, butter, and eggs specifically emulsify, and gives you plenty of time to keep mixing until you achieve that goal. Secret to Light and Fluffy Pancakes Adding flour to the batter last ensures a fluffy and airy pancake, and, because you’re only using one bowl, reduces mess. Mixing the peanut butter, melted butter, and (room temperature) eggs first allows …