I had this recipe in my New Recipes to Try File. I can't remember where I saw it posted, but the credits on the recipe say it's from Sunny Anderson @ Food Network. I love PB & J anything, so this recipe caught my eye. This seemed like the right weekend to give it a whirl.
I had a bag of blackberries in the freezer that I stumbled across when I put a few things away last week. I typically will flash freeze blackberries and raspberries when they go on sale for $1 a pint at the grocery store. I'm so glad I have a few more bags stashed away in the freezer, because this recipe is definitely going to be making a repeat occurrence on our Sunday Brunch menu rotation.
The pancakes were very light and fluffy, and they taste almost like a fluffy peanut butter cookie. The syrup came together in just a few minutes and was definitely the star of the show. The sweet and tart on top of the peanut butter pancake was simply divine. I had a third pancake; I usually try to limit myself to just 2 pancakes. They were that good! I decided to just take an extra long walk tonight!
Here's the recipe:
PB & J Pancakes
For the Pancakes:
1 cup flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 cup + 2 Tbsp milk, plus extra to thin if needed
1/2 cup creamy peanut butter, melted (I used Skippy Natural)
2 Tbsp oil
1. Combine the dry ingredients in a medium bowl.
2. Combine the wet ingredients in a separate bowl.
3. Whisk the wet ingredients into the dry ingredients until a smooth batter forms, adding more milk if needed.
4. Cook over medium high heat on a well greased griddle.
For the Syrup
1 pint blackberries
1/2 cup sugar
1 Tbsp corn starch
3/4 cup water
1 Tbsp lemon juice
1. Combine all ingredients in a small saucepan over medium heat.
2. Bring mixture to a boil and boil for about 2 minutes until it starts to thicken.
(I made the syrup first and then let it cool and thicken slightly while I made the pancakes)
|What a scrumptious way to enjoy PB & J|
Just add a tall glass of cold milk. . .