Monday, February 21, 2011

Mindfully Meatless Mondays: Peanut Butter and Jelly Pancakes

Greetings everybody!
How was your weekend?  While the temperatures are still a little on the low side, it is feeling distinctly like the great thaw is upon us and I couldn't be happier.  I'm going to get some seeds started very soon and have an exciting new way of doing it that I'm looking forward to sharing with you, but first I'm going to share my first post for Mindfully Meatless Monday: Peanut Butter and Jelly Pancakes!
I love spending a little extra time on breakfast during the weekend, but truthfully pancakes are a great weekday staple, too.  Just make them all up at once and reheat every morning for a quick and filling breakfast, snack, or even dessert. 

This recipe has a detectable level of peanut butter, but you could certainly add more to get a stronger peanut butter flavor if you're nuts for it.  (Not to mention that you could smear peanut butter all over each one...) I used white whole wheat flour.  You could substitute whole wheat pastry flour or half unbleached all purpose and half whole wheat flour, but the texture won't be as fine.  I used honey but you could easily substitute maple syrup or regular sugar.

Peanut Butter Pancakes 
makes 8-10 medium sized pancakes
serve with quick strawberry jam (instructions below)

Mix dry ingredients in one bowl:
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt


Mix liquids in another, beginning with peanut butter.  We used our homemade stuff, which is just some roasted peanuts, honey, salt, and a little canola oil spun in the food processor for a few minutes.  I found it easiest to start by beating the eggs in the bowl and then adding everything else.

2 tbsp. peanut butter
2 large eggs


2 1/2 c. buttermilk
2 tbsp. melted butter
1/3 c. honey
Whisk just until it comes together.
Add the wet to the dry and stir just until it's combined.  It might look a little thinner than this, but it should definitely still be lumpy. (If it's too thick at this point, add a little more buttermilk.)
 Let the batter sit while you prepare the quick jam.  (It's really a jam and not a jelly because it has chunks of fruit in it.)
Start with
2 tbsp. fresh lemon juice
1 tbsp. corn starch
1/3 c. honey or sugar

Heat this over medium.  At first it'll look a little clumpy
But keep going until it's smooth.
Use 3-4 cups of your favorite fresh or frozen fruit.  I decided a dreary February was the perfect time to use of the last of the frozen strawberries from this summer. 
Dump in your fruit and turn up the heat to medium high.
Cook until the fruit breaks down and releases its juice and the sauce thickens.  The color should be bright and there should still be nice big pieces of fruit.  To me, strawberries are the quintessential pairing with peanut butter.
You can start frying up the cakes while the jam is finishing.  I do mine in my cast iron skillet, and you could fry up enough for a crowd on a cast iron griddle.  Remember the first couple never look that great, and always add some extra butter to the pan between batches.

Slather on that jam.

 They should be nice and fluffy, and you should be able to taste the nuttiness of the peanut butter.

DSC00840These were a snap to bring together and they taste even better the next day.  They'd be great for any of those nights when you want to have breakfast for dinner, and are sweet enough not to require dessert afterward.
I hope this recipe gets you into the kitchen and flippin' cakes. 

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