Monday, February 22, 2010

Welcome to National Pancake Week!

Today kicks off the start of National Pancake week, and I have some recipes you might want to try! A few of them are the norm, chocolate chip and blueberries for example, but some are new and unheard of! Pancake #1
Status: yet to be made by Shelby
Name: PB&J Pancakes
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
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.
Blackberry Syrup:
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 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.
Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

I will be making these some point and time today, so no fear!
P.S.- I am going to sub. the blackberries for blackberry jelly. I'll heat it in a pan, toss in the lemon, maybe some water, maybe some sugar, and just let it go. Mainly because I don't have blackberries. You can do the same with grape jelly.

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