PB and J Swirled Oatmeal Pancakes

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Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 pancakes

Ingredients

  • 1 ½ cups (375 mL) Robin Hood® Original All Purpose Flour
  • 1/3 cup (75 mL) Robin Hood Oats
  • 1 tsp (5 mL) salt
  • 1 tbsp (15 mL) sugar
  • 1 tbsp (15 mL) baking powder
  • 1 ¼ cups (300 mL) Carnation® 2% Evaporated Milk
  • 1 egg or ¼ cup (50 mL) egg
  • 3 tbsp (45 mL) melted butter
  • 1/3 cup (75 mL) Adams® 100% Natural Creamy Peanut Butter
  • 1/3 cup (75 mL) Smucker’s® Double Fruit® Blueberry Fruit Spread
  • Butter for frying

Directions

  1. Combine first 5 ingredients in a bowl. Mix in evaporated milk, egg and butter. Swirl peanut butter and fruit spread to batter. On medium heat, melt butter in frying pan. Drop ¼ cup (50 mL) of batter into melted butter, cook on both sides until lightly browned and fluffy. Top with fruit spread and serve immediately.

Tips

  1. Thin batter with additional evaporated milk if necessary.