Peanut Butter and Jelly Pancake Poppers
Author: Christina Shirley
Recipe type: Main
Serves: 36 pancake poppers
- 1½ cups flour
- 3 Tbsp sugar
- 2 tsp baking powder
- ¼ teaspoon salt
- 1¼ cups milk
- ¼ cup Jif® Extra Chunky peanut butter
- 1 Tbsp vegetable oil
- ½ tsp vanilla extract
- 2 large eggs, lightly beaten
- 1 cup Smucker's® Strawberry Preserves
- Preheat oven to 375 degrees F.
- Coat a cake pop or mini muffin pan with nonstick cooking spray.
- In a large bowl, combine flour, baking powder, sugar, and salt.
- Add in milk, oil, peanut butter, vanilla, and eggs.
- Whisk until mostly smooth (some small lumps are okay).
- Fill cake pop mold about ½ full.
- Add ¼ tsp of strawberry preserves in the middle of each mold.
- Fill with pancake batter to top of mold.
- Place cake pop pan lid on top and seal.
- Bake 13 minutes.
- Flip baked pancake poppers onto wire rack and let cool a few minutes.
Recipe by The Shirley Journey at https://theshirleyjourney.com/peanut-butter-jelly-pancake-poppers/
3.5.3208