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P B and J Stacks

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By Betty Crocker Kitchens
Updated Jan 15, 2009
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The kid-pleasing combo is sure to become a pancake favorite!

P B and J Stacks

  • Prep Time 15 min
  • Total 15 min
  • Servings 6
  • Ingredients 7
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Ingredients

"J" Syrup

  • 1 cup fruit jam, jelly or preserves
  • 1 cup maple-flavored syrup

Pancakes

Instructions

  • Step 
    1
    In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm.
  • Step 
    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.
  • Step 
    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.

Nutrition

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

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
5g
24%
Trans Fat
1g
Cholesterol
75mg
25%
Sodium
800mg
33%
Potassium
320mg
9%
Total Carbohydrate
110g
37%
Dietary Fiber
2g
9%
Sugars
54g
Protein
12g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
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;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.

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