Photo: Jennifer Causey; Styling: Kira Corbin
Peanut butter powder is the secret to adding intense nutty flavor (without a lot of fat) to these jam-stuffed pancakes.
Serves 6 (serving size: 1 sandwich, 1 teaspoon butter, and 1 1/2 teaspoons powdered sugar)
1. Preheat oven to 350°.
2. Heat a nonstick griddle or a large nonstick skillet over medium-high heat.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a medium bowl, stirring with a whisk. Add buttermilk and egg; stir mixture until combined.
4. Spoon 3 tablespoons pancake batter onto hot griddle. Repeat procedure with 3 more tablespoons batter. Once pancakes begin to bubble, spoon 1 tablespoon strawberry spread onto 1 pancake. Top with other pancake, cooked side up, gently pressing edges to seal. Transfer to a baking sheet. Repeat procedure with remaining batter and fruit spread for a total of 6 pancake sandwiches.
5. Place baking sheet in oven. Bake at 350° for 12 minutes or until pancakes are thoroughly cooked. Serve with butter and powdered sugar.
To freeze: Cool stuffed pancakes to room temperature on a wire rack. Wrap each in plastic wrap; place in a large plastic freezer bag for up to 6 months.
To heat: Remove pancakes from wrapping; wrap individually with a paper towel. Microwave at HIGH 2 minutes or until thoroughly heated.