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Steps
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 (375°F); 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.
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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.
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