Pbj Pancakes Food

PB AND J PANCAKES

Steps:

• Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.
• In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

PB AND J PANCAKES

Steps:

• Spread crunchy peanut butter on 4 pancakes. Spread jam on 4 other pancakes. Top peanut butter pancakes with jam pancakes to make a sandwich. Wrap each sandwich in foil for a breakfast on the go!

PB&J PANCAKES

Steps:

• In medium bowl, stir together Bisquick mix, milk, sugar and eggs. Add peanut butter; stir until combined.
• Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown.
• Meanwhile, in small saucepan, heat jelly over low heat. In small bowl, mix cornstarch and water; add to jelly and stir until smooth.
• Serve pancakes with jelly syrup.