Peanut Butter and Jelly Filled Pancakes

• Vegetarian

• Refrigerated

  • 3 Egg whites

• Condiments

  • 1 Peanut butter, smooth
  • 1 Raspberry jam

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Confectioners' sugar
  • 1 pinch Salt
  • 2 tsp Vanilla
  • 2 tbsp White sugar

• Dairy

  • 2 tbsp Butter
  • 2 cups Buttermilk

Found on sofabfood.com

Description

Ingredients

• 2 cups all-purpose flour
• 2 tbs white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 2 cups buttermilk
• 2 tsp vanilla
• 2 tbs butter (melted)
• 3 egg whites
• smooth peanut butter
• raspberry jam
• confectioners sugar

Directions

• Whisk together dry ingredients in a large bowl and set aside.
• Combine buttermilk, vanilla, and butter in a second bowl and set aside.
• Beat the egg whites with an electric mixer until stiff peaks form.
• Using a wooden spoon, mix together the wet and dry ingredients, and then fold the egg whites through the mix.
• Spray an Ebelskiver pan with non-stick cooking spray, and then spoon mixture into each section until 3/4 full. Cook over medium heat.
• Once the pancake mix starts bubbling, flip your pancakes using wooden Ebelskiver tools. Continue cooking for another minute or so until browned on both sides.
• Fill piping bags with peanut butter and raspberry jam and pipe into the center of each pancake.
• Dust a little confectioners sugar over the top.