Peanut Butter and Jelly Pancakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 962
- Total Fat
- 43
- Saturated Fat
- 9
- Carbohydrates
- 130
- Dietary Fiber
- 4
- Sugar
- 89
- Protein
- 20
- Cholesterol
- 89
- Sodium
- 602
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
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.