Peanut Butter Jelly Time

The peanut butter and jelly sandwich, one of life's simple pleasures. The taste of peanut butter and strawberry preserves takes me back to a simpler time. A time when all I had to worry about was what part of my lunch I would eat first. My kids eat a PB&J almost every day for lunch. Not because I am lazy, but because they truly love it. I've had the oldest turn down leftover pizza for lunch for a peanut butter and jelly before!

I simply adore peanut butter and am always looking for a new way to use it. Which brings us to this fabulous little recipe. Peanut butter and jelly inspired pancakes. This is so easy its silly! 

First, you'll need your favorite pancake recipe. (mine is listed for you at the bottom if you do not have one) Then, think of your favorite preserve flavor. My kids really love blueberry and raspberry preserves , we used blueberry this time. You will need fresh or frozen fruit in your favorite preserve flavor. Get your griddle or pan ready. 

While it's heating up lets make our peanut butter syrup. This stuff is so good, I would eat a flip flop if it was soaked in this syrup. 

You will need a 1/2 cup of maple syrup and 1/4 cup of peanut butter. Simply mix the two together and heat in the microwave for about 30 secs. Tadah! Told you it was easy.  

Let me stop here for a second and tell you about my love for Peter Pan Honey Roast peanut butter. It is hands down the best peanut butter ever! We go through A LOT of peanut butter here. We've tried off brands, major brands, niche stuff, this is the best. If you have not had it do yourself a favor and get it. When I was pregnant PB gave me terrible heartburn and I did without it for about 6 months. The day I got home from the hospital once everyone was asleep I got a big spoon full of this magical peanut butter and savored the awesomeness. Okay, end rant on awesome peanut butter. 

Now that your griddle is nice and hot take a little bit of crisco and grease the surface. I know what you're thinking. "Crisco?!? What about light organic coconut oil harvested by blind munks?" Harness your outrage for just a second. I know its not good for you and I know there are healthier options, but if you want that crisp golden brown crust on your pancake like at the dinners and pancake houses then Mama's little baby wants shortenin! After you have mixed all the ingredients for your pancake recipe. Let it rest in the fridge for a few minutes. This gives the gluten a chance to relax and you'll get a tender airy pancake! Start to spoon it out on your griddle. I use a 1/4 cup scoop to get nice even pancakes. Take the fruit you've chosen (if you have a larger fruit like strawberries, dice them) and put a spoonful on each pancake. Do not over flip your pancakes, this will make them tough. Cook until puffed up and the edges are dry, then flip. Cook the other side til golden brown. 

Stack them up pour on the delicious syrup you've made and enjoy! See I told you it was easy. 

Perfect Pancakes

• 1 large egg
• 1c. AP flour
• 1c. buttermilk at room temp
• 1tbl. dark brown sugar
• 2tbl. melted butter
• 3tsp. double acting baking powder
• 1/4tsp. salt
• 1 tsp. pure vanilla extract

Mix together all your dry ingredients with a whisk. Make sure to remove any lumps. 

In a separate bowl, beat together all of your wet ingredients. Be sure to temper your melted butter so it doesn't seize up on you. 

Combine the dry and the wet ingredients. Do not over mix! 

Pour on a greased 375 degree griddle, and get to flapping jacks! Yields nine 4-inch pancakes.