PB and J Pancakes
Need a lacto ovo vegetarian side dish? PB and J Pancakes could be an amazing recipe to try. One portion of this dish contains around 6g of protein, 13g of fat, and a total of 264 calories. This recipe serves 12 and costs 91 cents per serving. From preparation to the plate, this recipe takes approximately 35 minutes. This recipe from Foodnetwork requires flour, sugar, egg, and lemon zest. 25 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is good. Chickpea Flour Pancakes (Besan Chilla/Cheela) – Traditional Pancakes Taken To The Next Level, Quinoa Whole Wheat Greek Yogurt Pancakes {The Healthiest Pancakes I’ve Ever Made}, and Chilean Sea Pancakes, Or Bindaetteok (korean Mung Bean Pancakes) are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 tablespoon baking powder
2 pints fresh blackberries
4 tablespoons butter
1/2 cup creamy peanut butter, melted
1 egg
1 cup all-purpose flour
1 lemon, zested
1 cup plus 2 tablespoons milk, plus extra if needed to thin
2 tablespoons oil
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons sugar
1 cup water
Equipment:
griddle
whisk
bowl
wooden spoon
sauce pan
Cooking instruction summary:
Watch how to make this recipe. Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup. In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.
Step by step:
1. Watch how to make this recipe.
2. Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined.
3. Add a little extra milk if batter feels too thick.
4. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle.
5. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter.
6. Serve pancakes with Blackberry Syrup.
7. In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.
Nutrition Information:
covered percent of daily need
