That awkward moment when you have to move and the gut feeling says, “please don’t take opened pantry ingredients. They’re not acceptable for cardboard boxing.”
Flour is a prime example.
In the past, a hot pasty mess covered spices, olive oil bottles, and the “kitchen” labeled coconut oil. Plus…. ants. They love loveeeeee flour!
On a rare Sunday off day, the best day of the week to make pancakes, I went to work in the kitchen. At first, they were going to be plain Jane style drizzled in good ole pure maple syrup bliss.
Then peanut butter and jelly decided to sweeten horizons. After all, there was a smidgen of peanut butter left and a half empty Bonne Maman jar left to consume. These, like the flour, couldn’t be stuffed in a last minute packing box. Or better yet left for the roommates. I’m a huge huge fan of peanut butter and Bonne Maman. Is it selfish to want to eat them myself? Perhaps…..
The pancakes came out better than I anticipated. My eyes almost watered at the amazing fact that spatula game is strengthening. Light, fluffy, crisp texture pancakes came out all due to flipping them over at appropriate intervals. Peanut butter alone seemed to elevate buttery flavor, with delicious nutty kick, seeming to say that coconut oil may have been completely unnecessary. Cherry preserves, my favorite, turning the batter blue, gave a pleasant sweetness that evenly matched peanut butter.
I wish to have captured the juicy lure bursting through each fork piercing.* Such a sight always fulfills eating experiences. I cherish looking down on my plate and a gorgeous view “staring back” is one that entices to eat. Plus the smell of maple syrup arrests me completely.
*by the time I started writing this post, I ate four pancakes and its leftovers the following day.
Peanut Butter & “Jelly” Pancakes Ingredients and Preparation
1 cup flour
1 tablespoon sugar
2 tablespoon baking powder
1/8 teaspoon salt
1 cup almond milk (or any other dairy free alternative)
2 tablespoon coconut oil, melted
1 teaspoon vanilla
1/2 cup Bonne Maman’s Cherry Preserves (or any other preferred flavor)
1/2 cup peanut butter
Heat skillet with oil. Set temperature on low.
Sift flour, sugar, baking powder, and salt together.
Stir in almond milk, melted coconut oil, and vanilla.
Lastly, swirl in the chosen jam and peanut butter.
Pour 1/2 cup of batter into skillet each time. When pancakes edges are noticeably browned and bubbles pop in the center, it’s ready for the spatula flip. Leave for 3 minutes. Remove.