Jelly Pancake Sandwiches Recipes

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PB AND J PANCAKES



PB and J Pancakes image

Leftover pancakes can be frozen and used to make these tasty on-the-go breakfast sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 4

1/2 recipe Old-Fashioned Pancakes
Crunchy peanut butter
Fruit jam
Aluminum foil

Steps:

  • Spread crunchy peanut butter on 4 pancakes. Spread jam on 4 other pancakes. Top peanut butter pancakes with jam pancakes to make a sandwich. Wrap each sandwich in foil for a breakfast on the go!

PEANUT BUTTER AND JELLY PANCAKE STACK



Peanut Butter and Jelly Pancake Stack image

Wow your kids by serving up a sweet slice of this breakfast stack. Sandwiched with ample jam between each pancake, the entire thing is then drenched in a crunchy peanut butter and maple syrup glaze. Feel free to use whichever jam or jelly your family likes, as well as almond or cashew butter instead of peanut butter.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 2/3 cups all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups milk
3 tablespoons melted butter
2 large eggs
1/2 teaspoon vanilla extract
1 cup jam or jelly, preferably blueberry, grape or strawberry
1/2 cup peanut butter, preferably chunky
1/2 cup maple syrup
1/4 teaspoon kosher salt

Steps:

  • For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
  • Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture to the flour mixture and whisk until they form a thick batter (do not try to whisk out all the small lumps). Let the batter rest for 5 minutes.
  • Heat a large nonstick skillet or griddle over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 1 minute. Flip the pancake and cook until lightly golden and cooked through, about 45 seconds more. Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make 5 more pancakes.
  • For the glaze: Combine the peanut butter, maple syrup and salt in a medium microwave-safe bowl and microwave until hot, about 1 minute. Whisk vigorously until well-combined and smooth but still pourable.
  • To assemble: Place 1 pancake on a plate and spread evenly with 3 tablespoons jelly or jam. Top with another pancake, pressing down gently to flatten out the top and evenly distribute the jam. Spread 3 tablespoons of jam over the second pancake and top with a third. Repeat with the remaining pancakes and jam to make 1 large stack of 6 pancakes. Cut into quarters and serve immediately with the warm peanut butter syrup drizzled over the top.

PEANUT BUTTER AND JELLY PANCAKES



Peanut Butter and Jelly Pancakes image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 cup grape jelly
2 teaspoons cornstarch
2 tablespoons water
1 1/2 cups milk
3/4 cup peanut butter
2 1/2 cups baking mix
2 eggs
Canola cooking spray

Steps:

  • 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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