PBJ Pancake Tacos
This combo was love at first taste! Nutty peanut butter paired with fruity jelly, over a cloudy pancake will satisfy even the picky taste buds!
Equipment
- 1 nonstick pan
- 1 Mixer
- 1 blender
Ingredients
Pancake Mix
- 3 eggs
- 1 ¼ cups milk
- ¼ cup oil
- 2 ½ cups all-purpose flour
- ½ cup sugar
- 1 tbsp baking powder
Peanut Butter and Jelly
- 1 cup peanuts
- 3 tbsp milk
- 1 cup jelly
Instructions
Making the Batter
- With the help of a mixer, mix eggs till frothy.
- Keep mixing on low setting and pour in milk and oil. Next, add sugar, flour, and finish with baking powder. Combine all the ingredients well, switching to a higher setting for a few minutes, until the batter is perfectly smooth, with no clumps of flour.
Baking
- Heat a non-stick pan (the one you would use for crepes) over the highest temperature. Before you make the first pancake, lower the temperature to medium heat. Pour 3 tablespoons of batter one by one in the middle.
- Your sign to flap the pancake is when the bubbles appear on top – that will take a minute maximally. The exact time is needed for the other side, as well. So, 2 minutes per pancake is optimal for baking them perfectly, but still keeping the moisture in.
Making the Peanut Butter
- Blend peanuts for several minutes at top speed until you are satisfied with the consistency. Add a few drops of milk if you want it extra creamy. This time, I kept the butter slightly grainy to add some texture, so blending took me about 5 minutes.
Serving
- Take a pancake, spread a generous layer of peanut butter, top it with the jelly of your choice, and flap it like a taco. Enjoy!
Nutrition
Serving: 1servingCalories: 700kcalCarbohydrates: 103gProtein: 17gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.05gCholesterol: 89mgSodium: 290mgPotassium: 399mgFiber: 4gSugar: 47gVitamin A: 213IUVitamin C: 5mgCalcium: 247mgIron: 4mg