Peanut Butter & Jelly Pancakes

I love doing pancakes on the weekends and am always trying new things with them so we don't have the same buttermilk pancake every weekend, though there certainly isn't anything wrong with a regular buttermilk pancake!  These are a peanut butter pancake with a blueberry syrup.  Instead of actually making the syrup you could always throw some of your favorite jelly into a saucepan with maple syrup and use that instead and it would still be awesome.   


Peanut Butter & Jelly Pancakes

1 1/2 c.  all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
2 egg
1 2/3 c. buttermilk
3/4 c. melted creamy peanut butter
4 tbsp. oil
4 tbsp. butter

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. 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.

Blueberry Syrup:

2 pints fresh blueberries
1 c. sugar
1 c.  water
1 lemon, zested

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 blueberries as they cook.   Serve warm