PB&J Pancake Pockets

The kids will love these peanut butter and jelly sandwiches, cooked up in a pancake batter.

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Ingredients:

• 4 Tbsp smooth or chunky peanut butter
• 4 Tbsp jelly or jam
• 4 slices of white or whole wheat bread
• 1 cup prepared pancake batter, mixed to be slightly thick
• Cooking spray or 2 Tbsp butter
• 1 Tbsp powdered sugar
• Optional ingredients
• 2 Tbsp pancake syrup (butter or maple)
• 1 fresh banana, sliced into 1/4 inch  diagonal slices
• 4 Tbsp warmed apple pie filling

Method

Lay 2 slices of bread on a cutting board. Gently spread 2 Tbsp of peanut butter on each slice of bread, extending all the way to each edge. Gently spread 2 Tbsp of jelly or jam on top of peanut butter, extending all the way to each edge. Top with remaining 2 slices of bread and set aside. In a flat skillet or griddle, spray cooking spray or melt 2 Tbsp of butter to coat. Set heat to medium. While the skillet is heating, pour prepared pancake batter into a shallow pan. Take 1 sandwich at a time and place into the pancake batter, making sure that it is thoroughly coated. Gently flip the sandwich over and coat the other side of the sandwich. Repeat with second sandwich. Place prepared sandwiches into skillet or on griddle. Let cook for 2 minutes until underside is golden brown. Carefully flip sandwich over and let cook additional 2 minutes. Remove sandwiches, and let sit for 30 seconds. Slice each sandwich in half diagonally and place on individual plates. Sprinkle tops of sandwich with powdered sugar.

Notes: Optional toppings: Divide banana slices equally on top of each sandwich. Drizzle pancake syrup onto each sandwich. Top each sandwich with 1 Tbsp of warmed apple pie filling.

Number of servings: 2

Submitted By: dnaves
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