Tuesday, July 5, 2011

PB&J Pancakes

 The cover photo on the current issue of St. Louis' own FEAST Magazine caught my eye last week.  It featured a delicious-looking stack of pancakes with a fruit syrup drizzled over the top.  Upon investigation, it turned out there were recipes for both pancakes and syrup, and it's the surprising combination of peanut butter and jelly.  Perfect for kids, I thought, but would it prove satisfying for adults, or just too cloyingly sweet? So I put the recipe to the test this morning with my husband and number two son.  Yes, the peanut butter taste was evident, but not overly so, and we all liked them.  They were puffed and fluffy and tasted best, we decided, with the strawberry sauce rather than maple syrup as we tried both.  So, this summer, make breakfast with your kids.  My guess is they'll be more than a little enthused about PB&J Pancakes.
PB&J Pancakes
Yield about 10 pancakes

1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 egg
1 cup milk, 2% or whole, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 Tbsp vegetable oil
4 Tbsp butter, divided

Strawberry Syrup
1 cup strawberry preserves
1/4 cup light corn syrup
1 Tbsp butter
fresh strawberries and whipped cream for garnish

Preparation of Pancakes

Preheat a griddle. In a large bowl, whisk dry ingredients together. In a small bowl, whisk egg, milk, melted peanut butter and oil until combined. Slowly add wet ingredients to dry ingredients while whisking. Add extra milk, 1 Tbsp at a time, if batter is too thick. Melt 1 Tbsp butter on griddle. Pour 1/4 cup batter per pancake on griddle. Batter will spread a bit at first. Keep enough room between pancakes so they don't touch. Cook in batches if needed.

When bubbles start to form on the top, lift edge of pancake with a spatula to make sure it is golden-brown, and then flip. Cook another 2 minutes or until golden-brown.

Preparation of Strawberry Syrup

Combine preserves and corn syrup in a small saucepan and cook over medium heat. Stir, being careful not to bring to a boil. When mixture is hot, add butter and stir until melted and combined.

Slice the top off each strawberry. Turn on sliced end and slice the strawberry thinly. Top pancakes with warm syrup and garnish with strawberry slices. Add whipped cream and serve immediately.


Anonymous said...

Your recipe looks so good. I would love it if you came over to my party "Cast Party Wednesday" tomorrow and shared some of your recipes with us.
I hope to see you there!

~~louise~~ said...

Okay, I'm back. I just had to bookmark this recipe before I forgot. Noah, my grandson will LOVE the pancakes and Tabi, my grand daughter, well of course she adores strawberries:)

I'm getting more and more intrigued by the magazine. Is it available nationally. Is it a cooking mag? I'm curious because, quite honestly, I've about had it with the Food TV magazine. Cuisine at Home is on my maybe list. Any thoughts Pattie???

~~louise~~ said...

Oh goodness, I almost forgot, the pancakes look awesome!!!

Donna Elick said...

Oh my, my husband would fall all over himself getting to the table to eat these. How divine!

Chaya said...

These are either the best photographed pancakes or the best tasting or maybe both. Only you know the secret.....

Melynda@Scratch Made Food! said...

These I want to try! Yum.

Anonymous said...

Hi, I wanted to thank you for visiting Cast Party Wednesday last week. I would love it if came back tomorrow and shared more of your recipes with me.
I hope to see you there!