Peanut Butter And Jelly Pancakes Recipes
PEANUT BUTTER AND JELLY OATMEAL PANCAKES
Not just your average pancake. Kids, peanut butter lovers, and those looking for a flavorful oatmeal pancake variation will gobble these up! If you get the craving, top with chocolate syrup.
Provided by DeepFriedEgg
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 7
Number Of Ingredients 11
Steps:
- Combine oats, flour, baking soda, sugar, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, eggs, peanut butter, and melted butter. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side, about 2 minutes per side. Serve with strawberry jam.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.4 g, Cholesterol 63.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 3.3 g, Sodium 609 mg, Sugar 10.4 g
PEANUT BUTTER AND JELLY PANCAKES
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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- In a large bowl whisk together the dry ingredients. In a smaller bowl whisk together the buttermilk, yogurt, egg, maple syrup and vanilla. Pour the wet ingredients into the dry and fold together with a rubber spatula until combined.
- Heat an electric griddle according to manufacturers instructions. Scoop approximately 3 tablespoons of the pancake batter onto the hot griddle.
- When bubbles start to form on top of the pancake, spoon about a heaping teaspoon of peanut butter and a teaspoon of jelly onto the center of the pancake. Cover the peanut butter and jelly with another tablespoon of the pancake batter then flip the pancake over and cook until done.
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- Preheat the oven to 350F. Line a 9×13 inch casserole dish with parchment paper and spray with oil or nonstick spray (I found that just spray wasn’t enough to keep the pancakes from sticking).
- In a large mixing bowl, whisk and combine pancake mix, eggs, and milk. It should be similar to the normal consistency of pancake batter. Pour the batter into the prepared casserole dish and spread it flat with a spoon or spatula. Add dollops of peanut butter and jelly around the top of the batter, then use a fork to swirl the PB and J around the top as pictured above. More swirls are better than big clumps!
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