PB&J Pancake Bake

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 12

Ingredients

• 1/2 cup Food Club Peanut Butter
• 1/2 cup Food Club Strawberry Jam
• 3 1/2 cups Food Club All-Purpose Flour
• 2 teaspoons Food Club Baking Powder
• 1/2 teaspoon Food Club Salt
• 2 tablespoons Food Club Granulated Sugar
• 1 1/2 cups Fresh Harvest Milk
• 2 Fresh Harvest Eggs
• 3 tablespoons Food Club Butter, melted
• 1 cup Greek yogurt
• 1/4 cup chopped Food Club Dry Roasted Peanuts
• Food Club Maple Syrup, for serving

Directions

1. Preheat oven to 350°F and line a 9x13 inch baking dish with parchment paper. Place peanut butter in a microwave safe bowl and heat for 30 seconds or until peanut butter is warm and loose in texture. Repeat same process with jam. Set aside.
2. In a large bowl whisk together flour, baking powder, salt and sugar. In a separate bowl whisk together milk and eggs. Add wet ingredients to flour mixture and stir until just combined. Add melted butter and mix until incorporated.
3. Pour batter into prepared pan, spreading evenly. Dollop peanut butter and jam over surface of batter and use a dinner knife to swirl into batter. Bake for 15-18 minutes or until set.
4. Slice into squares and top with Greek yogurt, chopped peanuts and maple syrup.