Peanut Butter and Jelly Pancakes (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 cup grape jelly |
2 teaspoons cornstarch |
2 tablespoons water |
1 1/2 cups milk |
3/4 cup peanut butter |
2 1/2 cups baking mix |
2 eggs |
canola cooking spray |
Directions:
1. For Syrup:
2. To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
3. For Pancakes:
4. 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.
5. In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
6. Preheat the oven to 200 degrees F.
7. 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.
8. Transfer the pancakes to a large serving platter and serve with warm grape syrup.
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