PB and J Pancakes
- Level: Easy
- Yield: about 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 255
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 19
- Protein
- 5
- Cholesterol
- 26
- Sodium
- 207
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup plus 2 tablespoons milk, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 tablespoons oil
4 tablespoons butter
Blackberry Syrup, recipe follows
Blackberry Syrup:
2 pints fresh blackberries
3/4 cup sugar
1 cup water
1 lemon, zested
Directions
- 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.
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.