Who doesn’t love a classic peanut butter and jelly sandwich? I know I do! It makes me feel like I’m eating like a kid again. I never want to stop having fun when making food which is why I was super excited to make these pancakes. Even though I can’t technically eat them because of my pesky lactose intolerance thing, I couldn’t help but share/steal a few bites from my husband. They were so full of yummy peanut butter flavor and drizzled with melted strawberry syrup…delicious! I couldn’t resist and they were worth every bite. They can easily be made dairy free, however I wanted to stick to the original recipe since they were made for a dairy eater. 🙂
For the pancakes:
- 1 cup flour
- 1/2 teaspoon salt
- 2 teaspoons melted or very soft butter
- 1 1/2 teaspoons baking powder
- 1 egg, beaten
- 1/2 cup creamy peanut butter
- 1 cup milk
For the strawberry syrup:
- 1 cup strawberry jelly
1. Combine all dry ingredients in a medium bowl and mix together, set aside.
2. In a separate medium bowl, mix the egg, milk, and butter together. Add the peanut butter and mix until smooth.
3. Combine the peanut butter mixture with the dry ingredients and stir until well blended.
4. Heat a nonstick griddle over medium-high heat. Working in batches, drop pancakes onto griddle in scoops measuring about a quarter of a cup. Cook until golden brown on one side then flip.
4. For the syrup, melt the jelly in a sauce pan until smooth. Pour over pancakes. Enjoy!
Recipe adapted from FromAway.com