Peanut Butter and Jelly Pancakes with Fresh Fruit

Bowls (medium), whisk, nonstick skillet or griddle

10 minutes

25 minutes

American

Pancakes, Peanut Butter, Jelly, Fresh Fruit

Breakfast

Stovetop

Vegetarian

1

1 cup all

purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

2 tablespoons vegetable oil

2 tablespoons peanut butter

2 tablespoons jelly or jam of your choice

Fresh fruit of your choice for topping (e.g. strawberries, blueberries)

In a medium bowl, whisk together the flour, baking powder and salt.

In a separate bowl, mix together the milk and oil until combined.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix!

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

Scoop 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on top and the edges are golden brown (about 2 minutes). Flip the pancakes over and cook for an additional 1 minute or until golden brown on both sides.

Spread peanut butter on one side of each pancake and jelly on the other side of each pancake to create a sandwich effect when stacked together.

Top with fresh fruit of your choice before serving!

Calories – 500 kcal, Fat – 18 g, Carbohydrates – 68 g, Protein – 12 g

Enjoy a delicious breakfast with these fluffy peanut butter and jelly pancakes topped with fresh fruit! This recipe is easy to make in just 25 minutes using simple ingredients like all-purpose flour, baking powder, salt, milk, vegetable oil, peanut butter and jelly or jam of your choice! Stack them up for a sandwich effect before topping them off with fresh fruit for an extra special touch!

3

The state of Indiana is known for its sugar cream pie, a custard-like dessert made with sugar and cream.