Good Weekend Morning Foodies! I hope that you are waking up to a refreshing Saturday morning and you all have great weekend of adventures [or relaxation] planned. We all know tomorrow is Father’s Day, right? And I’m sure everybody is planning something special for your Dad’s tomorrow; but I have a recipe that may make you change your breakfast plans tomorrow morning! I promise it is well worth taking a look and modifying whatever you have going on tomorrow. I PROMISE!
I’m not going to drone on today about anything; I want to get down to business about this incredible breakfast. Are you ready for it? Today I present to you Peanut Butter & Jelly Pancakes. Whaaaaat? Yep, you hear it right. I should mention that the syrup is easily whipped together too, so don’t go to the store to buy any of that already made stuff. I have you covered!
Here is what you need:
- 1 cup flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3 tablespoons sugar
- 1 egg
- 1 cup plus 2 tablespoons milk, plus extra if needed to thin [you will likely need it, believe me!]
- ½ cup creamy peanut butter, melted [I did not melt it, but it may make your life a little easier]
- 2 tablespoons oil
- 4 tablespoons butter
- Strawberry Syrup, recipe follows
- In a large bowl, whisk together dry ingredients.
- Slowly whisk in egg, milk, peanut butter and oil until combined
- Add a little extra milk if batter feels too thick
- Let the mixture sit for 5 minutes
- Heat up the griddle over medium heat. Melt 1 tablespoon butter on griddle and move around to coat the entire griddle
- Pour about ¼ cup or a little more of batter per pancake on the griddle to form a pancake
- Flip when air pockets start to pop on the top & the bottom is golden
- Repeat with the remaining butter and batter
- Serve pancakes with Strawberry Syrup
Strawberry Syrup Ingredients & Directions:
- Container of strawberries
- ¾ to 1 cup sugar
- ¾ cup water
- 2 heaping tablespoons strawberry jam
- Thinly slice a container of strawberries
- In a saucepan over medium heat, combine all of the ingredients and bring to a boil, stirring until the sugar is dissolved
- Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 to 15 minutes
- Pour over the pancakies!
These pancakes are rich and hearty and then covered with rich fruity flavor! It’s really the best of both worlds – a hybrid of breakfast and lunch. I highly suggest you make these for your Dad’s, husbands, etc., tomorrow. They will thank you all day long and probably request this breakfast every weekend until next Father’s Day!
Until Next Time,