Ingredients
Scale
- 1 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup peanut butter
- 1 large egg
- 1 tablespoon sugar
- 1 1/4 cup milk
- Jelly or jam of choice
Instructions
1. Mix Dry Ingredients
- In a bowl, whisk together:
- Flour
- Baking powder
- Salt
2. Mix Wet Ingredients
- In a separate bowl, whisk:
- Peanut butter
- Egg
- Sugar
- Add milk and whisk until smooth.
3. Combine Batter
- Pour wet ingredients into dry ingredients.
- Mix until just combined (a few lumps are fine).
4. Cook Pancakes
- Heat a sauté pan or griddle over medium heat and lightly grease.
- Pour about 1/4 cup batter per pancake.
- Cook 2–3 minutes per side until golden brown.
5. Assemble Sandwiches
- Let pancakes cool slightly.
- Spread 1–2 tablespoons jam on one pancake.
- Top with another pancake to form a sandwich.
6. Serve
- Repeat with remaining pancakes and serve.
Notes
- Don’t overmix: Keeps pancakes light and fluffy
- Medium heat is key: Prevents burning while cooking through
- Cool before assembling: Prevents jam from melting too much
