Peanut Butter and Jelly Pancakes

• 1 cup grape jelly
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 1/2 cups milk
• 3/4 cup peanut butter
• 2 1/2 cups baking mix
• 2 eggs
• Canola cooking spray

1. To make the syrup, heat the grape jelly in a small saucepan over medium-high heat.
2. Dissolve the cornstarch in 2 tablespoons water in a small bowl.
3. When the jelly has become liquid, stir in the cornstarch mixture.
4. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
5. For Pancakes:
6. In a small saucepan warm the milk over low heat.
7. Whisk in the peanut butter and combine until completely smooth, then remove from the heat.
8. In a large mixing bowl add the baking mix.
9. Stir in the eggs and milk mixture and combine until just incorporated.
10. Preheat the oven to 200 degrees F.
11. Put a large cast iron or nonstick skillet over medium heat.
12. Spray it with cooking spray.
13. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown.
14. About 1 to 2 minutes per side.
15. When bubbles in the center of the pancake have deflated, flip over and cook the other side.
16. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.
17. Transfer the pancakes to a large serving platter and serve with warm grape syrup.

grape jelly, cornstarch, water, milk, peanut butter, baking mix, eggs, cooking spray

Taken from www.foodnetwork.com/recipes/sandra-lee/peanut-butter-and-jelly-pancakes-recipe.html (may not work)