I love Tuesday mornings. I get to sleep in, read the paper with my coffee, take my dog on a long walk, and most importantly, make breakfast foods.
“All happiness depends on a leisurely breakfast” – John Gunther
This morning I woke up with a sweet tooth, and a hankering for peanut butter and jelly cookie bars. Yes, I did just say hankering. Anyways, instead of starting my day off with cookies (which is something I’m not opposed to…) I turned my craving into pancakes, a more socially acceptable form of early morning sweets.
1 c dry pancake mix (I used Bob’s Red Mill High Fiber Pancake/Waffle Mix)
1 c milk
1 tsp vanilla extract
1/2 c peanut butter
1 c fresh or frozen berries
2 tsp jam
* I used frozen blackberries and homemade blackberry jam
maple or berry syrup, or powdered sugar for serving
Preheat a griddle pan to 350 degrees.
Combine pancake mix, 3/4 c milk, egg, vanilla, and peanut butter in a bowl and stir to combine. Add remaining milk if batter seems too thick. Fold in berries.
Fold in jam until just combined, and stripes of jam can still be seen.
Drop batter onto hot griddle using approximately 1/4 c spoonfuls and cook until golden brown on both sides. Pancakes are ready to flip when edges are browned and pull away from griddle, and bubbles appear throughout pancake.
Serve with more berries, a pat of butter, and your choice of syrup.