Saturday 10/2 "Peanut Butter and Jelly Pancakes"

Money Saving Meals with Sandra Lee

Ingredients

For Jelly Syrup :
• 1 cup grape jelly
• 2 teaspoons cornstarch
• 2 tablespoons water

For Pancakes :
• 1 1/2 cups milk
• 3/4 cup peanut butter
• 2 1/2 cups baking mix
• 2 eggs
• Canola cooking spray

Directions

For Syrup:
To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes.

For Pancakes:
In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat.
In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
Preheat the oven to 200 degrees F.
Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.
Transfer the pancakes to a large serving platter and serve with warm grape syrup.

The verdict: We all loved it! I would totally make this again! If your family has peanut allergies, I bet it would work with Sun Butter or some other substitute. I also served this with eggs and bacon. Better to have the whole set up, right?