VIDEO RECIPE: Mixed Berry Pancakes with Peanut Butter Milk Jam
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Prep time: 20 minutes
Cook Time: 20 minutes
Total time: 40 minutes
Yield: 10 pancakes, 1 cup sauce
For the peanut butter milk jam
1 1/2 cups milk
3/4 cup sugar
1/2 cup Mighty Maple peanut butter
For the pancakes
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups milk
1 large egg
4 tablespoons melted unsalted butter, divided
2 cups fresh mixed berries, such as raspberries, blueberries and sliced strawberries, plus more for serving
1. Combine milk and sugar in a small saucepan. Simmer over medium heat until liquid has reduced by half and begins to lightly brown, begins to stick to the bottom of the pan and yields about 1 cup, about 20 minutes. Whisk peanut butter into hot milk mixture. (This can be made up to a week in advance; reheat 1 minute in microwave before serving.)
2. While milk mixture simmers, in a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together milk, egg and 3 tablespoons butter. Stir in dry mixture just until combined (it’s okay if it’s still slightly lumpy).
3. Heat a large nonstick skillet over medium. Pour remaining tablespoon butter over paper towel and wipe across pan to lightly grease. Pour batter (in about 1/4 cup amounts) into pan to form pancakes, then scatter with mixed berries. Cook until bubbles have burst on top of pancakes, 1 to 2 minutes. Flip and cook until underside is golden brown, about 2 minutes more. Repeat with remaining batter, wiping skillet with greased paper towel in between batches. (You should have about 10 pancakes.)
4. Serve pancakes topped with extra berries; pour peanut butter milk jam over before serving.
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