Multi-Grain Pancakes Stuffed with Peanut Butter and Jelly

MULTIGRAIN PANCAKES STUFFED WITH PB & J
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
1 2/3 c. low-fat buttermilk
1 egg
6 T. strawberry fruit spread, or your favorite
2 T. melted butter
3 T. powdered sugar

1. Preheat oven 350.
2. Heat a non-stick griddle or large nonstick skillet over medium heat.
3. Lightly spoon four into dry measuring cup and level with knife.
4. Combine flour with next 7 ingredients, through salt, in medium bowl.
5. Whisk to combine.
6. Add milk and egg and stir mixture to combine.
7. Spoon 3 T. of batter on hot griddle. Repeat until batter is used up.
8. Once pancakes begin to bubble, spoon 1 T. strawberry spread onto 1 pancake.
9. Top with other pancake, cooked side up, gently pressing edges to seal.
10. Transfer to baking sheet. Repeat until you have 6 pancake sandwiches.
11. Place baking sheet in oven. Bake for 12 minutes or until thoroughly cooked.
12. Serve with butter and powdered sugar.
    *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.