PB&J Stuffed Pancakes
This week, we’re springing into the new season with plenty of great recipes. For breakfast, treat the kiddos to PB&J Stuffed Pancakes.
Ingredients
- 3/4 cup flour
- 3 Tbsp. cornmeal
- 3 Tbsp. rolled oats, finely ground
- 1/4 cup peanut butter powder, or 2 Tbsp. creamy peanut butter
- 2 Tbsp. sugar
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 2/3 cups buttermilk
- 1 egg
- 1 tsp. vanilla
- 6 Tbsp. strawberry jam
- 3 Tbsp. powdered sugar
Instructions
- Preheat oven to 350° and heat a nonstick griddle over medium-high heat.
- In a medium bowl, whisk together flour, cornmeal, oats, peanut butter powder, sugar, baking soda, baking powder and salt. Add milk, egg and vanilla and stir until combined.
- Create two pancakes on the griddle with 3 tablespoons of batter each. When bubbles form, add 1 tablespoon of strawberry jam onto one pancake. Top with other pancake, cooked side up, pressing the edges to seal. Transfer to a baking sheet and repeat with remaining batter. Bake for 12 minutes, until pancakes are cooked through. Serve topped with powdered sugar.
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