PB and J Pancakes

By kshepherd322

Ingredients

• Blackberry Syrup:
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 1 cup plus 2 tablespoons milk, plus extra if needed to thin
• 1/2 cup creamy peanut butter, melted
• 2 tablespoons oil
• 4 tablespoons butter
• Blackberry Syrup, recipe follows
• 2 pints fresh blackberries
• 3/4 cup sugar
• 1 cup water
• 1 lemon, zested
• 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 1

Details

Servings 12

Preparation

Step 1

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.