PB & J Pancake Sandwiches Recipe

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See House of Bedlam blogger Elaine Studdert’s post on her top ten tips and tricks from for packing your kids’ lunchboxes on this post here: ABC’s of The Lunchbox. And here’s her PB&J Pancake Sandwiches recipe:

PB & J Pancake Sandwiches

PB & J Pancake Sandwiches

Recipe by Elaine Studdert of House of Bedlam.

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¾ cup buttermilk
  • 1 large egg, slightly beaten
  • 2 tablespoons melted butter, plus more for coating skillet
  • ½ teaspoon vanilla
  • 2 tablespoons peanut butter
  • 2 tablespoons jelly

Instructions

  1. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. In a small bowl, mix buttermilk, egg, melted butter, and vanilla. Pour wet ingredients into dry and mix until just combined.
  2. Heat a griddle to medium high heat and lightly coat with butter. Pour batter onto hot griddle, approximately ¼ cup per pancake. Cook about 2-3 minutes, until small bubbles appear on surface and bottom is golden brown. Flip and cook other side about 2 minutes.
  3. Let pancakes cool completely. Spread approximately 1 teaspoon each of peanut butter and jelly between two pancakes, cut in half and pack ‘em up.
http://food.lohudblogs.com/2014/08/27/pb-j-pancake-sandwiches-recipe/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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