I hope that you all had an amazing Labor Day Weekend! I loved every minute of it except for when I had to go to the ER after an allergic reaction to antibiotics. My face and mouth blew up like a balloon (think that scene in the movie “Hitch” with Will Smith) that part wasn’t that awesome. But the steroids I’m on to take down the swelling sure are making me hungry. Like SO hungry. So hungry that I decided to make lunch right when I got back today. And it happened to be breakfast for lunch!
I wasn’t going to share this for another week, but I enjoyed my Peanut Butter and Jelly Pancakes SO much that I think I need to share the recipe right away.
It comes from the new book “Weelicious Lunches” by my friend the lovely Catherine McCord. McCord writes the blog Weelicious and is as beautiful on the inside as she is on the outside (and that is saying something). Catherine is truly dedicated to her children and to the art of feeding them healthy, nutritious and whole foods. I feel like I have a lot to learn from her.
When I received a copy of her latest book “Weelicious Lunches” I was filled with a certain hopefulness. I am one of those parents that struggles endlessly with making lunches for my kids. I am cool if they are up for last nights leftovers thrown in a tupperwear, but otherwise I tend to flail a bit. Let me tell you this, McCord does not. Hers are those lucky children who get adorable and healthy meals in sassy bento boxes, not soggy sandwiches in sad paper bags. This year I have decided that I will be more like McCord. It feels like a New Years Resolution- I can do it!!
So I wanted to share a recipe from her book with you, and after perusing the tons of shiny photo’s, I selected her Peanut Butter Pancake Sandwiches- mostly cause they just sounded really good. I also thought to myself “I bet my kids would actually eat these!!” which is unfortunately becoming a more and more unusual thought these days. And indeed, Pia did eat these. I was the one gobbling them down sandwich style filled with PB&J, and she preferred them plain sprinkled with powdered sugar.
(I made a few small adjustments to the recipe because I only had buttermilk in my fridge – but I love the tang of buttermilk anyways, and a touch of extra salt because I love the salt with the sweet peanut butter. Then I slathered some peanut butter and jelly on those pancakes too, because, well, oink oink. It was the right thing to do- I was a gonner with the first bite of those fluffy peanut butter and jelly pancakes! Delish….)
THIS CONTEST IS CLOSED!!!!
Submitted on 2013/09/03 at 4:01 am
These look so yummy! I love fresh buttermilk pancakes with syrup, but I also love smearing the leftovers with peanut butter later in the day!
***Please feel free to tell me your favorite kind or way to eat pancakes below and you will be entered to win a copy of “Weelicious Lunches.” This contest ends on Sunday September 8th at 9Am PT and then I will promptly announce the winner on twitter, facebook and at the bottom of this post. Thank you!!
To make these Peanut Butter and Jelly Pancakes, this is what you do:
In a medium bowl whisk together the flour, baking powder and salt.
In a separate bowl whisk together the peanut butter, egg, sugar and buttermilk until smooth. Add the wet ingredients to the dry ingredients and whisk until you have a just combined batter.
Heat a large sauté pan or griddle to medium heat and grease with the canola oil. For each pancake drop about ¼ cup of the batter onto the hot griddle and let cook about 2 minutes on each side or until golden brown.
Spread the peanut butter and jelly between pancakes and dust the tops with powdered sugar if desired.
Peanut Butter and Jelly Pancakes, adapted from “Peanut Butter Pancake Sandwiches”, “Weelicious Lunches”
Recipe: Peanut Butter and Jelly Pancakes
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup smooth peanut butter
- 1 large egg
- 1 tablespoon sugar
- 1 ¼ cups buttermilk
- Canola oil for frying
- Peanut butter and jelly
- 1. In a medium bowl whisk together the flour, baking powder and salt.
- 2. In a separate bowl whisk together the peanut butter, egg, sugar and buttermilk until smooth.
- 3. Add the wet ingredients to the dry ingredients and whisk until you have a just combined batter.
- 4. Heat a large sauté pan or griddle and grease with the canola oil.
- 5. For each pancake drop about ¼ cup of the batter onto the hot griddle and let cook about 2 minutes on each side or until golden brown.
- 6. Spread the peanut butter and jelly between pancakes and dust the tops with powdered sugar if desired.
Preparation time: 10 minute(s)
Cooking time: 6 minute(s)
Number of servings (yield): 4