P B and J Stacks – Bisquick Recipes

The kid-pleasing combo is sure to become a pancake favorite!

Ingredients

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 (375°F); 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.

tip 1

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.
tip 2

For uniformly shaped pancakes, pour the batter from an ice-cream scoop or a 1/4-cup measure.

670 Calories, 20g Total Fat, 12g Protein, 110g Total Carbohydrate, 54g Sugars

3 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.