PB and J Pancakes Recipe courtesy Sunny Anderson m.foodnetwork/image/index/pKISbwVuPxWkGpyZs3PK-PFiVOkgaJj55Se9ov42bK6Dax5XJzE6R2xsjZLJ5qoU_QN6RiUJI8kTOj7JstCANpXGj5S-f4abtPDFRZHqBcCAwk63BpAfklpo8cTII3QSPCpLjtel5YxO2bjr8WnABSGvHjgl5ZQjCLIfnUPpkqMfr-u12G59qiHJU-yqCbbezlOCxHyx6SDyaByW_mlOdXXC6dU* Total Time: 0 hours 30 minutes Prep: Cook: 0 hours 10 minutes 0 hours 20 minutes Yield: about 12 pancakes Level: Easy Ingredients 1 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 1 egg 1 cup plus 2 tablespoons milk, plus extra if needed to thin 1/2 cup creamy peanut butter, melted 2 tablespoons oil 4 tablespoons butter Blackberry Syrup, recipe follows Blackberry Syrup: 2 pints fresh blackberries 3/4 cup sugar 1 cup water 1 lemon, zested Directions Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peek on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup. In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm. Yield: 1 cup Prep Time: 5 minutes Cook Time: 15 minutes Difficulty: Easy
Posted on: Wed, 09 Oct 2013 06:36:38 +0000
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