* Exported from MasterCook *
Pancakes, PBandJ Stuffed Multigrain
Recipe By : Cheryl Slocum
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Grains Low Fat
Pancakes/Waffles Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/8 ounces whole-wheat flour -- white, (about 3/4C)
3 tablespoons cornmeal
3 tablespoons old-fashioned rolled oats -- finely ground
1/4 cup peanut butter powder
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups buttermilk -- low-fat
1 large egg
6 tablespoons fruit spread -- strawberry low fat
2 tablespoons butter -- melted
3 tablespoons powdered sugar
Peanut butter powder is the secret to adding intense nutty flavor
(without a lot of fat) to these jam-stuffed pancakes.
Hands-On: 30 mins
Total: 30 mins
Serving size: 1 sandwich, 1 teaspoon butter, and 1 1/2 teaspoons powdered sugar
Preheat oven to 350F.
Heat a nonstick griddle or a large nonstick skillet over medium-high heat.
Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour and next 7 ingredients (through salt) in a
medium bowl, stirring with a whisk. Add buttermilk and egg; stir
mixture until combined.
Spoon 3 tablespoons pancake batter onto hot griddle. Repeat procedure
with 3 more tablespoons batter. Once pancakes begin to bubble, spoon
1 tablespoon strawberry spread onto 1 pancake. Top with other
pancake, cooked side up, gently pressing edges to seal. Transfer to a
baking sheet. Repeat procedure with remaining batter and fruit spread
for a total of 6 pancake sandwiches.
Place baking sheet in oven. Bake at 350F for 12 minutes or until
pancakes are thoroughly cooked. Serve with butter and powdered sugar.
To freeze: Cool stuffed pancakes to room temperature on a wire rack.
Wrap each in plastic wrap; place in a large plastic freezer bag for
up to 6 months.
To heat: Remove pancakes from wrapping; wrap individually with a
paper towel. Microwave at HIGH 2 minutes or until thoroughly heated.
Cal 246, Fat 7g, Carb 39g, Sod 400mg, Fiber 3g, Pro 8g
Review: I have trouble getting interested in breakfast but know it is
important to rev up the metabolism. These pancake sandwiches are a
great alternative to the same old egg & light toast. Super delicious
and I'll freeze the rest for quick future breakfasts!
Review: The hardest part for me was finding the peanut butter powder
(Whole Foods). Otherwise they were a snap to make and the whole
family loved them. We didn't even need the butter drizzle on
top. Served with center cut bacon. Will definitely make again.
Review: I made this recipe for the 2nd time today as a part of the
Cooking Light Diet. Very good and everyone loved them. I got a 24oz
jar of PBfit powdered peanut butter at Winco for $9.98 which helped
make these more affordable. This time I used a griddle and could
make more pancakes at once than I could in a skillet which sped up
the process. Will definately make again!
S(Internet address):
https://www.myrecipes.com/recipe/pbj-stuffed-multigrain-pancakes
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Per Serving (excluding unknown items): 226 Calories; 7g Fat (26.6%
calories from fat); 10g Protein; 34g Carbohydrate; 3g Dietary Fiber;
48mg Cholesterol; 399mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2021 - 0408