The Food Network show featuring Sunny Anderson, “How’d that get on My Plate?” is a great peek into how so many foods make it to the grocery store and ultimately onto our plates. I loved the episode on “Super Sweet Corn” and I applaud the Food Network for airing such an entertaining (and educational) show. It helps people to appreciate the labor and attention required to bring food to our tables.
Sunny also has her own show, “Cooking for Real” with some really super recipes. This recipe for PB & J Pancakes just had to be tried at our house. Based on some of the comments on her site, I made a few small adjustments. My kids snarfed these right down and indeed they were very tender and light. The peanut butter flavor could be a bit stronger for my taste but the kids loved them as is. These might be really good with diced bananas and/or chocolate chips and no jam as a portable snack. I made mine on my blini griddle so they were about 3 inches in diameter, perfect size for my youngest.
PB&J Pancakes with Strawberry Jam “Syrup”
1 cup of flour
1 Tbsp. baking powder
1/2 tsp. salt
2 Tbsp. Sugar
1/2 cup + 4 tsp. creamy peanut butter
2 Tbsp. oil
1 cup plus 2 Tbsp. buttermilk, slightly warmed in microwave (35 seconds is good)
Measure out dry ingredients and put into a bowl. Place peanut butter in a microwave-proof dish and heat on medium for a 45 seconds. Stir in the oil. Then whisk in the buttermilk and eggs. Stir wet ingredients into dry ingredients. Heat your griddle and spray or coat with some oil. Use about 1/4 cup batter per pancake. Flip when bubble rise to the surface.
To make jam “syrup” place you favorite jar of jam in the microwave for a 1 minutes or less until you can pour it out onto your pancakes.
PS from Kimberly: If you are really going for classic PB&J pancakes, replace the strawberry jam with grape jelly!