Sunny Anderson’s PB and J Pancakes | Cooking for Real | Food Network

Sunny makes her special peanut-butter pancakes with blackberry sauce.
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PB and J Pancakes
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 35 min
Prep: 10 min
Inactive: 5 min
Cook: 20 min
Yield: about 12 pancakes

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup plus 2 tablespoons milk, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 tablespoons oil
4 tablespoons butter

Blackberry Syrup:
2 pints fresh blackberries
3/4 cup sugar
1 cup water
1 lemon, zested

Directions

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 to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. 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. Serve pancakes with Blackberry Syrup.

Blackberry Syrup:
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 blackberries as they cook. Strain syrup to remove seeds and serve warm.

Recipe courtesy Sunny Anderson, 2008

Sunny Anderson’s PB and J Pancakes | Cooking for Real | Food Network