PEANUT BUTTER AND JELLY PANCAKE STACK
Wow your kids by serving up a sweet slice of this breakfast stack. Sandwiched with ample jam between each pancake, the entire thing is then drenched in a crunchy peanut butter and maple syrup glaze. Feel free to use whichever jam or jelly your family likes, as well as almond or cashew butter instead of peanut butter.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture to the flour mixture and whisk until they form a thick batter (do not try to whisk out all the small lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet or griddle over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 1 minute. Flip the pancake and cook until lightly golden and cooked through, about 45 seconds more. Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make 5 more pancakes.
- For the glaze: Combine the peanut butter, maple syrup and salt in a medium microwave-safe bowl and microwave until hot, about 1 minute. Whisk vigorously until well-combined and smooth but still pourable.
- To assemble: Place 1 pancake on a plate and spread evenly with 3 tablespoons jelly or jam. Top with another pancake, pressing down gently to flatten out the top and evenly distribute the jam. Spread 3 tablespoons of jam over the second pancake and top with a third. Repeat with the remaining pancakes and jam to make 1 large stack of 6 pancakes. Cut into quarters and serve immediately with the warm peanut butter syrup drizzled over the top.
PEANUT BUTTER AND JELLY PANCAKES
Steps:
- 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.
PANWICHES (PANCAKE SANDWICHES)
Try a handheld breakfast on-the-go made with fiber-rich pancake mix.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 200°F. Line cookie sheet with paper towels. Make pancakes as directed on box, using 2 cups pancake mix and 1 1/3 cups water. Place cooked pancakes on cookie sheet; keep warm in oven.
- Heat bacon as directed on package. Meanwhile, in small bowl, beat eggs and water with fork or wire whisk.
- In 8-inch nonstick skillet, heat butter over medium heat. Pour egg mixture into skillet; cook until top is almost set. Gently lift edges to allow uncooked egg to flow underneath; continue to cook until set. Top with cheese. Remove from heat. Cut into 4 wedges.
- To assemble each panwich, top 1 pancake with egg wedge, bacon slice and another pancake.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 155 mg, Fat 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 1080 mg, Sugar 5 g, TransFat 0 g
LEFTOVER PANCAKE BREAKFAST SANDWICH
A great way to use up leftover pancakes! We made this sandwich one weekend purely by accident. It's more of a knife-and-fork breakfast, rather than a eat-with-your-hands sandwich. There's room for lots of variation! I use the Buttermilk Pancakes II recipe for the pancakes.
Provided by tiffany13
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
- Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 50.4 g, Cholesterol 269.8 mg, Fat 22.5 g, Protein 23.5 g, SaturatedFat 9.4 g, Sodium 890.1 mg, Sugar 24.3 g
FRIED PEANUT BUTTER AND JELLY SANDWICH RECIPE BY TASTY
Take a stroll down memory lane with these fried peanut butter and jelly sandwiches! Crunchy on the outside and pillowy soft on the inside, everyone's favorite nostalgic sandwich is made even better with a lemony strawberry sauce and a dusting of powdered sugar.
Provided by Breana Jackson
Categories Desserts
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium-low heat, combine the strawberries, granulated sugar, lemon zest, and lemon juice. Cook until the berries have started to break down into a thick sauce, 10-15 minutes.
- Heat about 2 inches of vegetable oil in a cast iron skillet or deep pan over medium-high heat until the temperature reaches 350°F (180°C). To test the oil temperature, add a couple drops of pancake batter; if it sizzles immediately, the oil is hot enough.
- Spread the peanut butter over 2 slices of bread. Spread the jelly over the remaining 2 slices of bread. Sandwich the peanut butter and jelly halves together.
- Coat each sandwich in the pancake batter. Carefully place in the hot oil and fry for 2-3 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain.
- Cut the sandwiches in half on the diagonal. Place on a plate, pour the strawberry syrup on top, and dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 900 calories, Carbohydrate 136 grams, Fat 34 grams, Fiber 6 grams, Protein 17 grams, Sugar 70 grams
GRILLED PEANUT BUTTER AND JELLY SANDWICH
This is peanut butter and jelly with a twist. The kids will thank you for them.
Provided by Chasity
Categories Main Dish Recipes Sandwich Recipes
Time 13m
Yield 1
Number Of Ingredients 4
Steps:
- Heat griddle or skillet to 350 degrees F (175 degrees C).
- Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 35.5 g, Cholesterol 21.5 mg, Fat 12.5 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 427.2 mg, Sugar 9.1 g
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