Pancakes with bananas. Pancakes with chocolate chips. Pancakes with powdered sugar. Sure, they're all delicious -- what pancake isn't? -- but have you ever tried peanut butter and jelly pancakes? If you haven't, I suggest you do immediately.
The pancakes are extra sweet and delicious because of the peanut butter they're made with. But it's the jelly syrup drizzled on top that takes this meal over the edge. I promise you, you'll flip for these!
Peanut Butter and Jelly Pancakes from Food Network
Ingredients for Jelly Syrup
- 1 cup grape jelly
- 2 teaspoons cornstarch
- 2 tablespoons water
Ingredients for Pancakes
- 1 1/2 cups milk
- 3/4 cup peanut butter
- 2 1/2 cups baking mix
- 2 eggs
- Canola cooking spray
Instructions for Syrup
1. Heat the grape jelly in a small saucepan over medium-high heat.
2. Dissolve the cornstarch in 2 tablespoons water in a small bowl.
3. When the jelly has become liquid, stir in the cornstarch mixture.
4. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
Instructions for Pancakes
1. 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.
2. In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
3. Preheat the oven to 200 degrees F.
4. 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.
5. Transfer the pancakes to a large serving platter and serve with warm grape syrup.
Image via potaufeau/Flickr