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PB&J Pancakes

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  • Prep 20 min
  • Total 20 min
  • Servings 14
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Peanut butter and jelly for breakfast? Absolutely, with our delicious PB&J pancakes that are ready for syrup in just 20 minutes.
By Paula Jones
Created Mar 19, 2012
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Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use any flavor of jelly that you prefer.
  • tip 2
    Garnish with fresh berries that coordinate with your jelly.

Nutrition

Nutrition Facts are not available for this recipe
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