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
In a medium mixing bowl, sift the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.
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.
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.