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Peanut Butter Pancakes with Strawberry Dots

These remarkable pancakes are just like having a hot peanut butter and jam sandwich in the morning.

Preparation Time: 8 minutes
Cooking Time: 4 minutes

Makes: 18 panckaes

Ingredients:

1¼ cups (300 mL) Robin Hood® Nurti Flour Blend
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) Jif Creamy Peanut Butter
2 tbsp (25 mL) granulated sugar
2 (2) eggs
1¼ cups (300 mL) milk
1 tsp (5 mL) vanilla
1/4 cup (50 mL) Smucker’s® Pure Strawberry Jam
Crisco® Canola Oil

Directions:

1. Combine flour, baking powder and salt in large bowl. In separate bowl, whisk together peanut butter, sugar, eggs, milk, and vanilla. Stir wet mixture into dry ingredients, stirring until just combined.
2. Heat non-stick skillet over medium heat; brush with oil. Swirl half of jam into pancake batter.
3. Pour about ¼ cup (50 mL) of batter for each pancake into skillet.
4. Cook for 1½ to 2½ minutes or until underside is golden and bubbles break out on top. Turn and cook for 1 to 2 minutes or until underside is golden.
5. Repeat with remaining batter, spooning remaining jam into batter, and brushing skillet with more oil as necessary.

Smucker Foods of Canada Co.

Note:

1. Freezing: Freeze three stacked together, wrapped well in plastic wrap. Reheat in microwave.

Featured Products:

Canola Oil

Smucker’s Pure Strawberry Jam

Jif Creamy Peanut Butter

Robin Hood Nutri Flour Blend

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