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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By froggipie
ontario, 43
on September 08, 2012
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My kids loved these. They got creative and added Chocolate sauce to them. They tasted just like a peanut butter cup.
By Retro Fishy
Vancouver, WA
on August 30, 2012
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Whenever I can make a meal for my family that 3 out of 4 like... I am thrilled! I made these for dinner with some bacon strips and chicken apple sausages. I know that several people complained about the batter being too thick. I used Bisquick and I cooked one first to test if I needed to thin out the batter. I didn't have to adjust it. I also only used the 3/4 c. of peanut butter because two family members are not peanut butter fans. The subtle flavor made them happy though and the one kid who LOVES peanut butter.... I just "buttered" the pancakes with a little extra peanut butter before I poured on the jelly. I used Smuckers Black Berry Jam... and it was thin when it was hot but started to rethicken as it cooled so I didn't even bother to use any cornstarch. It stayed liquidy until dinner was done. I would definitely make these again.
By ChefGrowing230
Bethlehem, PA
on July 29, 2012
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These were the best pancakes I've ever made!! I took the following people who commented's advice and used 1 cup of Peanut Butter. They were fantastic!! I am defidently goimt to make them again!!
Read all 29 reviews