Peanut Butter Strawberry Pancakes aka Peanut Butter & Jelly Pancakes
The following recipes were inspired by a recent impulse purchase by hubby of Strawberry Peanut Butter M&M’s which were actually pretty good. I figured with Strawberry season is on the way, it would be a good time to try these out.
 
Peanut Butter Feather Pancakes
1 cup flour
2 tablespoons sugar
2 tablespoons baking powder (this is what makes them feathery)
1/2 teaspoon salt
1 large egg
1/3 cup JIF Peanut Butter
1 cup milk
1 tablespoon butter, melted
  • In a large mixing bowl, sift together the flour, sugar, baking powder and salt.
  • In a small bowl, beat egg with Jif until blended. Stir in milk and melted butter.
  • Add all at once to the dry ingredients, beating until blended. Add more milk to thin batter if necessary.
  • Bake on a hot, lightly greased griddle until bubbles break on the surface. Turn and brown the other side.

 

 

 

 

 

 

 

 

Maple Syrup
1 cup white sugar
1 cup light corn syrup
1 cup dark brown sugar, packed
scant 1 cup water
1 teaspoon PURE vanilla extract
2 tablespoons maple extract

  • Combine all ingredients in a medium saucepan.
  • Bring to a slow boil.
  • Simmer gently 5 minutes.
  • Remove from heat and cool 5 minutes.
  • Store in refrigerator.

Peanut Butter Pancakes
1¼ cups flour
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1¼ cups milk
1 egg
¼ cup peanut butter
3 tablespoons butter, melted

  • Combine flour, sugar, baking powder and salt.
  • Beat milk with egg.
  • Add peanut butter and butter until smooth.
  • Add to dry ingredients and beat just until well moistened. Add more milk to thin batter if necessary.
  • Lightly butter hot griddle.
  • Spoon by ¼ cupfuls onto griddle.
  • Cook until golden brown on both sides.

Peanut Butter Strawberry Pancakes
aka Peanut Butter & Jelly Pancakes



1¼ cups Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup JIF Creamy Peanut Butter
2 tablespoon sugar
2 large eggs
1¼ cups milk
1 teaspoon vanilla
1/4 cup Strawberry Jam

  • Combine flour, baking powder and salt in large bowl.
  • In separate bowl, whisk together peanut butter, sugar, eggs, milk, and vanilla.
  • Stir wet mixture into dry ingredients, stirring until just combined.
  • Heat non-stick skillet over medium heat; brush with oil. Swirl half of jam into pancake batter.
  • Pour about ¼ cup of batter for each pancake into skillet.
  • Cook for 1½ to 2½ minutes or until underside is golden and bubbles break out on top. Turn and cook for 1 to 2 minutes or until underside is golden.
  • Repeat with remaining batter, spooning remaining jam into batter, and brushing skillet with more oil as necessary.