P B and J Stacks The kid-pleasing combo is sure to become a pancake favorite! Prep Time:15 min Start to Finish:15 min Makes:6 servings (3 pancakes and 1/3 cup syrup each) 8 Ratings "J" Syrup1cup fruit jam, jelly or preserves1cup maple-flavored syrupPancakes2cups Original Bisquick® mix1/2cup peanut butter1 1/2cups milk2eggsAdditional peanut butter, if desired 1.In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm.2.Heat griddle or skillet over medium-high heat (375ºF); grease with butter if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 1/2 cup peanut butter, the milk and eggs with wire whisk or fork until blended. 3.For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook until golden. Serve stacks of pancakes with additional peanut butter and syrup.High Altitude (3500-6500 ft): No change. Nutrition Information 1 Serving: Calories 670 (Calories from Fat 180); Total Fat 20g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 75mg; Sodium 800mg; Total Carbohydrate 110g (Dietary Fiber 2g, Sugars 54g); Protein 12g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 15%; Iron 10% Exchanges: 3 Starch; 4 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 3 Fat Carbohydrate Choices: 7 *Percent Daily Values are based on a 2,000 calorie diet. Planned-Overs Freeze extra pancakes for a quick breakfast or snack. Place cooled pancakes between sheets of waxed paper and seal in a plastic food-storage bag. Reheat them in your microwave or toaster.Success For uniformly shaped pancakes, pour the batter from an ice-cream scoop or a 1/4-cup measure. © 2008 ®/
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