Peanut butter and whole wheat cakes

　　Recently, I was cleaning the kitchen cabinets and found a lot of things that had been hidden for a long time and were about to expire.It's often the case that after buying something, you use it once or twice, or even once, and you don't use it, and you lie there quietly in a forgotten corner, waiting for the day when you open the cupboard to look for something, and sometimes it's even expired, and you have to throw it in the trash.I don't know if this is an early symptom of Alzheimer's disease, but I'm cleaning up a bunch of expired things in the kitchen, and I'm going to have to do it quickly or I'm going to have to throw them in the trash.First, destroy the remaining peanut butter, take it and make peanut butter and whole grapefruit pancakes with whole grapefruit pancakes, ha ha, the name comes up, as if it's a little longer ha!

WHAT YOU NEED

Ingredients

50 grams of peanut butter
30 grams of corn oil
60 grams of fine sugar
Eggs about 50 grams
250 grams of whole wheat flour
1 gram of salt
20 grams of milk
50 grams of raisins
3 grams of flour

How TO MADE Peanut butter and whole wheat cakes

1. Grapes are soaked in rum (or clear water) and softened.

2. Mix peanut butter and corn oil together, mix with fine sugar, mix three times with egg juice;

3. Pour in a mixture of whole wheat flour, baking powder and salt, add soaked raisins, and add milk to mix evenly into a viscous dough;

4. Preheat the oven to 175 degrees.

5. Lay non-stick paper on the baking tray, scoop the dough with a spoon and place it on the baking tray, flatten the bottom of the spoon, put it in the middle layer of the oven, heat it for 15 minutes until the surface turns yellow.

6. After cooling, it is placed in a sealed box and stored in a cool place.

7.