Turn pancakes into an extra special treat by using an ebelskiver to make spherical peanut butter pancakes filled with your favorite jelly. Who knew pancakes could be so fun?
PB&J Pancake Puffs
- 1 cups all-purpose flour (your favorite gluten free blend can be used, too)
- 2 tablespoons sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- 1 cup concord grape jam
- Powdered sugar (optional)
- In a bowl, mix flour with sugar, baking powder, and salt. In a small bowl, beat egg and peanut butter, then blend in the milk. Add liquids to dry ingredients and stir until evenly moistened.
- Place an ebelskiver pan over medium-low heat. When pan is hot, brush pancake indents lightly with melted butter and fill each to slightly below the rim with batter. In about 1 minute, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 2-3 minutes.
- Remove cooked balls from pan and keep warm. Repeat with the remainder of the batter. Once all the batter has been used, fill each pancake puff with the grape jam using a pastry injector/cupcake injector. Sprinkle with powdered sugar, if desired, then serve immediately (makes approximately 24 ebelskiver).
The original recipe can be found on my blog, Experimental Epicurean at : http://experimentalepicurean.com/pbj-pancake-puffs...