Peanut Butter and Jelly Pancakes

So Mike had an idea... What if we made PB&J pancakes!?

One of his better ideas.


Now, I know what you're thinking... "I'm not a kid anymore / I ate that for 13 years worth of school lunches and don't want to touch it ever again."  Agreed.  BUT, picture this... a giant stack of peanut butter pancakes, topped with maple syrup...


Keep going.


OK, you're getting there.  I need a maple syrup pool, fool.


THEN, put some blueberry maple compote on top.


By the way, this is 100% all natural upstate NY maple syrup straight from my high school physics teacher's backyard. My Dad's sweat and tears went into making this syrup.  

If your dad and physics teacher aren't as cool as mine, and don't make you your very own maple syrup, you can just buy some made by regular ol' people.  But please note, if you look closely at the picture, the jug says "The World's Best".  And that is NOT false advertising.


And on a plus side, maple syrup is good for you.  You can get all your maple tree vitamins (that's definitely a thing) and antioxidants and whirly gigs you need in just one tablespoon.  266% manganese in 1/2 cup.  Oh heck yes!!


Printable Recipe HERE.

Ingredients
1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups skim milk
1/2 cup all natural creamy peanut butter
2 large eggs
1 cup pure maple syrup
2 cups fresh or frozen blueberries
2 tablespoons water
Canola or vegetable oil

Combine the flour, baking powder, and salt in a bowl and sift to combine.

Combine the milk, peanut butter, eggs, and 1/3 cup maple syrup in a bowl and whisk to combine.

Combine the wet and dry ingredients and mix until just combined (do not over mix).

Meanwhile, preheat a medium sauce pan over medium heat. Add the blueberries, 2 tablespoons water, and 2/3 cup maple syrup. Bring to a simmer and cook for 20 minutes, stirring occasionally.

While the blueberry syrup is simmering, preheat a 12-inch nonstick skillet over medium-high heat and add 3 tablespoons of oil.

When the oil is hot, pour four 1/4-cup amounts of batter into the skillet and cook for 4 minutes. Flip each pancake and cook for another 2 minutes. Remove the pancakes from the pan. Repeat until all of the batter has been used, adding 3 tablespoons of oil to the pan before each batch.

To serve: Stack 4-5 of the small pancakes on each plate and top with 1/2 cup of the blueberry syrup.

6 comments:

  1. YUM!!! That right there is my idea of an ideal Saturday morning breakfast! :D

    Found you through Foodie Friends.

    Toodles,
    Tammy (& Catherine) of Living the Gourmet

    ReplyDelete
  2. Your pancakes are definitely notches above PB&J sandwiches. The recipe sounds terrific and your photo is amazing. The kids will love these. Thanks so much for sharing this with Foodie Friends Friday this week.

    Look forward to seeing you again soon,
    Joanne/WineLady Cooks

    ReplyDelete
  3. oohh..those look yummy!! You can't go wrong with PBJ in pancakes :)
    I would love to invite you to my weekly linky party Share Your Stuff Tuesdays at:
    http://www.ourtableforseven.com/2013/07/share-your-stuff-tuesdays-5.html
    Hope to see you there!!
    Erin @ Table for 7

    ReplyDelete
  4. Oh my! I still love PB and J on occasion - my family would love these, Elizabeth! Thanks so much for linking up to All My Bloggy Friends this week - I've pinned this and shared it on FB :)

    ReplyDelete

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