Peanut Butter and Jelly Pancakes

I'm not sure if it's because I'm a teacher and around kids alllllll the time but I still really like peanut butter and jelly. I don't eat PB&J sandwiches anymore but I love it on english muffins or waffles. I came across this recipe on one of the cutest and most entertaining food blogs out there, How Sweet It Is. I made these pancakes for my hubby and I and we both loved them.  I made the jelly sauce with homemade jam from wild Michigan blackberries. It was awesome. Unfortunately my hubby doesn't like fruit (yes, he is crazy) so he omitted the jelly sauce from his pancakes. He really liked them with just the peanut butter and syrup. Since the pancakes are made from whole wheat they are very thick and very filling. This recipe is a definite winner in my PB&J book!

Peanut Butter & Jelly Pancakes
From Jessica at How Sweet It Is
Printable Version


Ingredients
For the pancakes:
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs, well beaten
2 cups milk
2 tablespoons canola oil
1 teaspoon vanilla
1 teaspoon cinnamon
3 tablespoons peanut butter, melted plus additional for drizzling

For the jelly topping:
1/4 cup strawberries
1/4 cup blueberries
1/4 cup jam of choice
1-2 tablespoons water
1-2 tablespoons maple syrup


Directions
For the pancakes:
Stir together dry ingredients. Add eggs, milk, vanilla and oil. Stir until dry ingredients are moistened. Stir in peanut butter. Cook on preheated pan until bubbles form and edges start to dry.

Flip and cook until lightly browned. Top with additional peanut butter and jelly topping.

For the jelly topping:
In a small saucepan, combine blueberries, strawberries and water over low heat. Mash the berries and add jam, stirring until mixture becomes mostly liquid and warm. Stir in syrup. Drizzle over pancakes.