|
| 1 | cup fruit jam, jelly or preserves |
| 1 | cup maple-flavored syrup |
|
| 2 | cups Original Bisquick® mix |
| 1/2 | cup peanut butter |
| 1 1/2 | cups milk |
| 2 | eggs |
| Additional peanut butter, if desired |
| 1. | In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm. |
| 2. | Heat griddle or skillet over medium-high heat (375ºF); grease with butter if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 1/2 cup peanut butter, the milk and eggs with wire whisk or fork until blended. |
| 3. | For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook until golden. Serve stacks of pancakes with additional peanut butter and syrup. |
| No change. |
|
| Freeze extra pancakes for a quick breakfast or snack. Place cooled pancakes between sheets of waxed paper and seal in a plastic food-storage bag. Reheat them in your microwave or toaster. |
|
| For uniformly shaped pancakes, pour the batter from an ice-cream scoop or a 1/4-cup measure. |
Nutrition Information:
670 ( 180); 20g ( 5g, 1g); 75mg; 800mg; 110g ( 2g, 54g); 12g 4%; 4%; 15%; 10% 3 ; 4 ; 0 ; 1/2 ; 3 7