A while back, I had played with this classic combo in a batch of morning muffins. After seeing the recipe for “PBJ Stuffed Multigrain Pancakes” in the latest issue of Cooking Light, I was inspired to do another riff on the classic pbj.
The “J”, is grape jelly syrup made from the remaining bit of homemade Concord grape jelly from my last post. The result is a fun take on a classic kid-combo that the whole family will enjoy!
Question: other than "pbj", what other kid-combo do you still crave?
1 cup Kodiak Cakes flapjack and waffle mix (or your favorite pancake mix)
2 Tbsp. PB2 powdered peanut butter
1 cup water
Directions: mix together flapjack mix, water and powdered peanut butter. Pour batter into a hot griddle, flip jacks when tiny bubbles form on the cakes. Cook both sides about 30 seconds to 1 minute until golden brown on both sids. Serve with Grape Jelly Syrup (see below).
For the Grape Jelly Syrup
Add about 1 Tablespoon water to grape jelly and stir. Adjust water amount accordingly to make the consistency that suits you. Pour on top of pancakes and enjoy!