As I discovered shortly after having kids, you don’t always need traditional bread to make a sandwich. After all, what could be better than substituting pancakes for the bread, especially if they’re peanut butter pancakes?
1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup smooth peanut butter
1 large egg
1 tablespoon sugar
1¼ cups milk
Vegetable or canola oil
Jelly, jam, or preserves
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a separate medium bowl, whisk the peanut butter, egg, and sugar until combined, then whisk in the milk until incorporated.
3. Whisk the wet ingredients into the dry ingredients until just combined (it’s okay if there are a few lumps).
4. Heat a large sauté pan or griddle over medium heat and grease with oil.
5. For each pancake, drop about ¼ cup of the pancake mixture onto the griddle and cook for 2 to 3 minutes on each side, or until lightly golden. Set aside to cool.
6. Spread 1 to 2 tablespoons of jam on one side of each cooled pancake and top with another pancake to make a sandwich. Continue with the remaining pancakes and serve.
TIP: If you have leftovers from this recipe, warm a few up for breakfast the next morning with a drizzle of maple syrup and no one will remember that they ate them for lunch the day before.