Eat Sweet with PB&J Pancakes

Posted by on Wednesday | December 19, 2012

Eat Sweet with PB&J Pancakes

A classic American breakfast wouldn’t be complete without pancakes on the side —just top it off with maple syrup and you’re sure to satisfy a starving tummy. But if you’re quite sick of maple syrup and want to take a different route, you can simply switch the recipe off with peanut butter and jelly. Here’s how:

You’ll Need
Something for the jelly syrup:

  • 1 cup of grape, strawberry or blueberry jelly
  • 2 tsp. of cornstarch
  • 2 tbs. of water

Something for the pancake:

  • 1 ½ cups of milk
  • ¾ cup of peanut butter
  • 2 ½ cup of baking mix
  • 2 eggs
  • 2 tbsp. of oil

Directions
Start by warming the milk in a pan over low heat, slowly whisk it and add the peanut butter mixture into it. In a separate bowl, pour the baking mix and whisk it along with the eggs, add the peanut butter/milk mixture into it. Don’t over mix. This should be your batter.

For the syrup, heat the grape or strawberry jelly in a high-heat pan. While waiting for it to simmer, dissolve the cornstarch in the 2 tbsp. of water, mix it, and then add onto the pan. Wait for about 5 to 10 minutes for it to have a syrup-like consistency.

With a preheated pan, pour the batter and cook until golden brown, it should cook for about 1 to 3 minutes on each side. Once done, place the pancake in a plate and drizzle it generously with the sweet jelly syrup. Add melted peanut butter if you want. Enjoy!

 

[Photo Credit: How Sweet Eats]


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