GOOEY HOT COCOA MARSHMALLOW COOKIESCOOKIES:½ c. butter1 ½ c. semisweet chocolate chips1 ½ c. flour¼…
Multi-Grain Pancakes Stuffed with Peanut Butter and Jelly
| Multi-Grain Pancakes Stuffed with Peanut Butter and Jelly | Print |
Recipe By: Alice Morrow
Multi-Grain Pancakes Stuffed with Peanut Butter and Jelly
Ingredients
- ¾ c. white whole-wheat flour
- 3 T. cornmeal
- 3 T. old-fashioned rolled oats, finely ground
- ¼ c. peanut butter powder
- 2 T. sugar
- ½ t. baking soda
- ½ t. baking powder
- ¼ t. salt
- 1⅔ c. low-fat buttermilk
- 1 egg
- 6 T. strawberry fruit spread, or your favorite
- 2 T. melted butter
- 3 T. powdered sugar
Instructions
- Preheat oven 350.
- Heat a non-stick griddle or large nonstick skillet over medium heat.
- Lightly spoon four into dry measuring cup and level with knife.
- Combine flour with next 7 ingredients, through salt, in medium bowl.
- Whisk to combine.
- Add milk and egg and stir mixture to combine.
- Spoon 3 T. of batter on hot griddle. Repeat until batter is used up.
- Once pancakes begin to bubble, spoon 1 T. strawberry spread onto 1 pancake.
- Top with other pancake, cooked side up, gently pressing edges to seal.
- Transfer to baking sheet. Repeat until you have 6 pancake sandwiches.
- Place baking sheet in oven. Bake for 12 minutes or until thoroughly cooked.
- Serve with butter and powdered sugar.
Notes
**To Freeze: Cool stuffed pancakes; wrap in plastic wrap; place in large plastic freezer bag. To Heat: Remove pancakes from wrapping; wrap each with paper towel. Microwave on HIGH for 2 minutes or until thoroughly heated.
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