Peanut Butter and Jelly (PB&J) Pancakes
M A K E S 8 P A N C A K E S ( 4 I N C H E S E A C H )
You can have the delicious flavors of the traditional peanut butter and jelly sandwich in this breakfast version of every kid’s favorite.
1 cup Sorghum Blend
2 tablespoons sugar
1½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon xanthan gum
¹⁄3 cup crunchy peanut butter, at room temperature
2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
1 large egg
1 teaspoon pure vanilla extract
Additional butter, buttery spread, or canola oil for frying
½ cup grape jelly
Directions
1
In a medium mixing bowl, sift the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.
2
Whisk in the milk, peanut butter, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed.
3
In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour ¼ cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately with 1 tablespoon jelly per pancake.
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