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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.    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.  related searches : Peanut
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