Peanut Butter and Jelly Pancakes

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For Jelly Syrup:
  • 1 cup grape jelly
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • For Pancakes:
  • 1 1/2 cups milk
  • 3/4 cup peanut butter
  • 2 1/2 cups baking mix
  • 2 eggs
  • Canola cooking spray
Directions
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.


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    This recipe is featured in:

    Kids' Weeknight Dinners