PB&J PANCAKES
Peanut butter and jelly for breakfast? Absolutely, with our delicious PB&J pancakes that are ready for syrup in just 20 minutes.
Provided by Paula Jones
Categories Breakfast
Time 20m
Yield 14
Number Of Ingredients 8
Steps:
- In medium bowl, stir together Bisquick mix, milk, sugar and eggs. Add peanut butter; stir until combined.
- Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown.
- Meanwhile, in small saucepan, heat jelly over low heat. In small bowl, mix cornstarch and water; add to jelly and stir until smooth.
- Serve pancakes with jelly syrup.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER AND JELLY PANCAKES
Steps:
- For Syrup:
- To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
- For Pancakes:
- In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat.
- In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
- Preheat the oven to 200 degrees F.
- Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.
- Transfer the pancakes to a large serving platter and serve with warm grape syrup.
PB AND J PANCAKES
Provided by Sunny Anderson
Time 35m
Yield about 12 pancakes
Number Of Ingredients 14
Steps:
- Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.
- In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.
PB AND J PANCAKES
Leftover pancakes can be frozen and used to make these tasty on-the-go breakfast sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 4
Steps:
- Spread crunchy peanut butter on 4 pancakes. Spread jam on 4 other pancakes. Top peanut butter pancakes with jam pancakes to make a sandwich. Wrap each sandwich in foil for a breakfast on the go!
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