One of my daughters favorite foods is Peanut Butter and Jelly. Grape jelly is their favorite. I love red raspberry but the great thing about this breakfast dish is the syrup is created from your favorite flavor jam of jelly. This is so simple and takes under 30 minutes to complete. This recipe makes enough pancakes and syrup to serve 6 people. ENJOY!
Peanut Butter Pancakes
2 1/2 cups pancake and waffle mix
2 eggs, lightly beaten
2 cups milk
3/4 cup crunchy peanut butter
Place milk and peanut butter in a large microwave proof bowl. Microwave on HIGH for 2 minutes. Stir until smooth. Add pancake and waffle mix to the peanut butter/milk mixture and stir until smooth. Add the two eggs. Stir until eggs are thoroughly incorporated. Cook as directed for pancake and waffle mix.
Jelly Syrup
1 cup favorite flavor jelly or jam
1/2 cup water
2 tbsp cornstarch
In a small saucepan over medium low heat, add jelly and stir until smooth. Add cornstarch to water and stir into a slurry. Add to jelly in the pan and cook for about 2 minutes until jelly mixture cooks clear. Serve warm over pancakes.
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