Peanut Butter Pancakes with Strawberry Syrup

I saw a recipe online for PB&J pancakes. I was worried that the peanut butter might make them heavy, but they are fluffy and delicious. Since fresh berries aren't in season, I used strawberry preserves to make the syrup.

For the pancakes:
1 C. AP flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 C. milk
2 Tbsp. oil
1 egg
1/2 cup creamy peanut butter, heated in the microwave for 60 seconds


In a large bowl, mix together dry ingredients. Whisk in milk, oil, egg, and peanut butter until combined. The batter will be slightly lumpy. Set aside. Heat a griddle or large skillet over medium heat. Melt 1 Tbsp. butter on griddle. Pour about 1/4 cup of batter per pancake on griddle and cook for about 2 minutes or when air bubbles form and break on top. Flip the pancakes over and cook for about 1 minute more. Repeat with remaining batter. Makes about 12 regular sized pancakes.


For the syrup:
1/2 C. strawberry preserves
2 Tbsp. water


In a small saucepan, heat the preserves over low heat. As the preserves begin to melt, whisk in the water and simmer on low until the pancakes are ready. Cool slightly before drizzling over the pancakes.