PB and J Pancakes

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: 5 min
Cook: 20 min
 
YIELD: about 12 pancakes
LEVEL: Easy

ingredients

  • 1 cup plus 2 tablespoons milk, plus extra if needed to thin
  • 1/2 cup creamy peanut butter, melted
  • 2 tablespoons oil
  • 4 tablespoons butter
  • Blackberry Syrup, recipe follows
BLACKBERRY SYRUP:
  • 1 cup water
  • 1 lemon, zested
recipe tools

Directions

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 peek 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.

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy
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