Peanut Butter and Jelly Pancakes, No Kidding

For the pancakes: Preheat your griddle. The prep time on this is quick, so don’t make the rookie mistake of waiting until the mix is ready.

Add ¼ cup PB2 in the Bisquick mix and follow the directions on the back of the bottle.

Ladle 2 or 3 spoonfuls of pancake batter onto the griddle. When you see bubbles in the batter, it’s ready to flip. Cook for 1 more minute, remove, and cover with aluminum foil. Repeat this process until all the batter is gone.

For the sauce: Cook the jelly and 3 tablespoons of water in a saucepan over medium-high heat, until it starts to bubble. Make sure to stir continuously like a witch over a cauldron or it will burn—this should  only take a couple of minutes. Turn off the heat but keep the sauce on the stove because you’re about to use it. (Plus, the extra warmth will keep the sauce from thickening up again.)

For the peanut butter whipped cream: Combine heavy cream, sugar and remaining ¼ cup PB2 in the bowl of a stand mixer. Turn the mixer on and keep on eye on the cream. Once it looks like whipped cream, turn it off. 

Top each pancake with jelly, a generous amount of cream, and a few chopped peanuts.