Peanut Butter and Jelly Pancakes

1. 1

   To make the syrup, heat the grape jelly in a small saucepan over medium-high heat.

2. 2

   Dissolve the cornstarch in 2 tablespoons water in a small bowl.

3. 3

   When the jelly has become liquid, stir in the cornstarch mixture.

4. 4

   Simmer until a syrup consistency is reached, about 5 to 10 minutes.

5. 5

   For Pancakes:

6. 6

   In a small saucepan warm the milk over low heat.

7. 7

   Whisk in the peanut butter and combine until completely smooth, then remove from the heat.

8. 8

   In a large mixing bowl add the baking mix.

9. 9

   Stir in the eggs and milk mixture and combine until just incorporated.

10. 10

    Preheat the oven to 200 degrees F.

11. 11

    Put a large cast iron or nonstick skillet over medium heat.

12. 12

    Spray it with cooking spray.

13. 13

    Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown.

14. 14

    About 1 to 2 minutes per side.

15. 15

    When bubbles in the center of the pancake have deflated, flip over and cook the other side.

16. 16

    Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.

17. 17

    Transfer the pancakes to a large serving platter and serve with warm grape syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.