PB&J Pancakes

PB&J Pancakes

Blogger Paula Jones from Bell'alimento shares a creative take on peanut butter and jelly.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

14

pancakes

2
cups Original Bisquick® mix
1
cup milk
1
tablespoon sugar
2
eggs
1/2
cup creamy peanut butter
1
cup jelly
2
teaspoons cornstarch
2
tablespoons water
  1. In medium bowl, stir together Bisquick mix, milk, sugar and eggs. Add peanut butter; stir until combined.
  2. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown.
  3. Meanwhile, in small saucepan, heat jelly over low heat. In small bowl, mix cornstarch and water; add to jelly and stir until smooth.
  4. Serve pancakes with jelly syrup.
Makes 14 pancakes and about 1 cup syrup
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use any flavor of jelly that you prefer.
Garnish with fresh berries that coordinate with your jelly.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.