Peanut Butter and Jelly Sheet Pan Pancakes
Description
Why would you make time consuming, individual pancakes when you can make them in a sheet pan? Even better, make them the best ever with peanut butter and jelly.
Ingredients
3 heaped T. berry jam
3 T. peanut butter, smooth or crunchy
cooking spray
2 c. all-purpose flour
1 t. baking powder
½ t. salt
3 T. granulated sugar
¾ c. whole milk
2 large eggs
2 T. vegetable oil
powdered sugar, for dusting
Directions
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Place the jam into a microwave-safe bowl; heat in 10-second bursts, stirring each time until the mixture is liquid enough to swirl around. Repeat this process with the peanut butter, making sure to avoid putting in too much oil from the jar because this will make the pancakes greasy. Set both aside.
Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with cooking spray.
Put flour, baking powder, salt and sugar in a bowl; whisk. Make a well in the center; add the milk, the eggs and oil; whisk until it makes a thick batter. If short on time, you can make the batter in advance and store it in the refrigerator overnight.
Pour the batter into the prepared pan, spreading it out evenly. Take dollops of the jam and spoon them in sporadically; do the same process for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect.
Bake for about 25 minutes. As soon as the surface of the pancake looks matte and is not wobbly , it's done. Remove from the oven.
Immediately cut into 20 squares. Serve, dusted with powdered sugar, more jam or syrup.
Leftovers can be frozen in plastic wrap.
20 servings.