When I made Whole Wheat Pancakes, I got a comment from The Double Trouble Kitchen suggesting that I try to make Peanut Butter and Jelly Pancakes using this recipe.
Of course I tweaked it a little bit, but this was a great idea. It was SO good, there was no need to freeze any of the batter. It was a huge success.
I was pleasantly surprised by how the strawberry syrup turned out. It was pretty thick while warm (which is the way I like it) and it turned VERY thick when cold. Since we didn't use all the syrup, we used it the next day as jam. And it was some very good jam. This was such a great idea!
What you'll need:
-1 cup all-purpose flour
-1 tablespoon baking powder
-1/2 teaspoon salt
-2 tablespoons sugar
-1 egg, lightly beaten
-1 cup and 2 tablespoons milk
-1/2 cup creamy peanut butter, melted
-2 tablespoons extra virgin olive oil
-1 cup white sugar
-1 cup water
-1 1/2 cups frozen strawberries
1. For the pancakes: Mix together the the flour, baking powder, salt and 2 tablespoons of sugar. Slowly mix in the egg, milk, peanut butter and oil until fully combined. Mix in extra milk if the batter is too thick.
2. Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Flip and cook the other side until it is golden.
3. For the strawberry syrup: In a saucepan, bring 1 cup of sugar and water to a boil. Add tje strawberries and return to a boil. Mash in the strawberries and let simmer for 20 minutes, stirring occasionally.
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