Pbj Pancake Stack Recipes

Steps:

• Combine the flour, salt, baking powder and caster sugar in a bowl
• Whisk the egg with the milk and cooled melted butter in a separate bowl
• Now, pour the wet into the dry and whisk until the lumps have disappeared
• Heat a frying pan over a low/medium heat
• Add a know of butter or oil to the pan and place a ladle of mixture
• Once little bubbled begin to appear on the top of the mixture, thats when you want to flip
• Now cook on the other side then serve and repeat until the mixture has gone
• Plate up with toppings and ENJOY!

Steps:

• 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.
• 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.

Steps:

• For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture to the flour mixture and whisk until they form a thick batter (do not try to whisk out all the small lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet or griddle over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 1 minute. Flip the pancake and cook until lightly golden and cooked through, about 45 seconds more. Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make 5 more pancakes.
• For the glaze: Combine the peanut butter, maple syrup and salt in a medium microwave-safe bowl and microwave until hot, about 1 minute. Whisk vigorously until well-combined and smooth but still pourable.
• To assemble: Place 1 pancake on a plate and spread evenly with 3 tablespoons jelly or jam. Top with another pancake, pressing down gently to flatten out the top and evenly distribute the jam. Spread 3 tablespoons of jam over the second pancake and top with a third. Repeat with the remaining pancakes and jam to make 1 large stack of 6 pancakes. Cut into quarters and serve immediately with the warm peanut butter syrup drizzled over the top.

Steps:

• In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm.
• Grease griddle with cooking spray.
• Heat greased griddle or skillet over medium-high heat (375 degrees Fahrenheit).
• In medium bowl, stir Bisquick mix, 3/4 cup peanut butter, milk and eggs with a wire whisk or fork until blended.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
• Cook until edges are dry.
• Turn; cook until golden.
• Serve stacks of pancakes with additional peanut butter or bananas and syrup.
• High Altitude (3500-6500 ft): No change.