Peanut Butter & Jelly Pancakes

Peanut Butter and Jelly Pancakes


Taken from; submitted by Jennifer Barker Jefferson

For the pancakes:
1 cup flour
1/2 tsp. salt
2 tsps. melted butter
1 1/2 tsps. baking powder
1 egg
1/2 cup creamy peanut butter
1 cup milk

For the strawberry syrup:
2 cups fresh strawberries, hulled and quartered
1 cup sugar
1 cup water

For the pancakes:
Combine all ingredients in a large mixing bowl. Stir until ingredients are well combined, peanut butter is incorporated fully, and batter is smooth.

Heat a nonstick skillet or griddle over medium-high heat. Working in batches, drop pancakes onto pan in scoops measuring about a quarter of a cup. Cook until brown on one side, then flip and cook until brown on other side. Serve with butter and strawberry syrup.

For the strawberry syrup:
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil. Cook, stirring often and reducing heat as needed to prevent overflow, until strawberries are soft and liquid has reduced, about 20 minutes. Strain, if desired.


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