Dessert: PB&J Stuffed Multigrain Pancakes Recipe | Myrecipes

Recipe by Cheryl Slocum Peanut butter powder is the secret to adding intense nutty flavor (without a lot of fat) to these jam-stuffed pancakes.

Ingredients

3.4 ounces white whole-wheat flour (about 3/4 cup)
3 tablespoons cornmeal
3 tablespoons old-fashioned rolled oats, finely ground
1/4 cup peanut butter powder
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups low-fat buttermilk
1 large egg
6 tablespoons strawberry fruit spread
2 tablespoons butter, melted
3 tablespoons powdered sugar

Instructions

Preheat oven to 350 °.
Heat a nonstick griddle or a large nonstick skillet over medium-high heat.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a medium bowl, stirring with a whisk. Add buttermilk and egg; stir mixture until combined.
Spoon 3 tablespoons pancake batter onto hot griddle. Repeat procedure with 3 more tablespoons batter. Once pancakes begin to bubble, spoon 1 tablespoon strawberry spread onto 1 pancake. Top with other pancake, cooked side up, gently pressing edges to seal. Transfer to a baking sheet. Repeat procedure with remaining batter and fruit spread for a total of 6 pancake sandwiches.
Place baking sheet in oven. Bake at 350 ° for 12 minutes or until pancakes are thoroughly cooked. Serve with butter and powdered sugar.
To freeze: Cool stuffed pancakes to room temperature on a wire rack. Wrap each in plastic wrap; place in a large plastic freezer bag for up to 6 months.
To heat: Remove ­pancakes from wrapping; wrap individually with a paper towel. Microwave at HIGH 2 minutes or until thoroughly heated.

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