Pancake cake with peanut butter and jam

Votes: 1

How to Make - Peanut Butter and Jam Pancake Cake

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 727, total fat 31 G., saturated fats 11 G., proteins 18 G., carbohydrates 98 G., fiber 4 G., cholesterol 124 mg, sodium 680 mg, sugar 42 G.

This pancake cake is inspired by the popular American peanut butter and jelly sandwich. Stack the plump pancakes, alternating with jam, and top with a glaze of crunchy peanut butter and maple syrup. You can use any jam or preserves your family loves, and instead of peanut butter, try almond butter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pancakes

1 and 2/3 cups premium flour
1/4 cup cornstarch
1/4 cup powdered sugar
1 tbsp baking powder
1/4 teaspoon of baking soda
0.5 tsp coarse salt
1 and 1/4 cups milk
3 tablespoons melted butter
2 large eggs
0.5 tsp vanilla extract
1 cup jam or confiture, preferably grape, strawberry or blueberry

Peanut butter and maple syrup glaze

0.5 cup peanut butter, preferably crunchy
0.5 tbsp. maple syrup
1/4 teaspoon coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, maple syrup, Peanut butter, strawberry jam, confiture, starch

Cooking the dish according to the recipe:

Preheat the oven to 95°C (205°F). Line a baking sheet with two stacked kitchen towels and place it in the oven. This is where you'll place the finished pancakes to keep them warm.
Pancakes:

In a large bowl, combine the flour, cornstarch, powdered sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk, butter, eggs, and vanilla extract. Add the milk mixture to the flour mixture and knead until a thick dough forms (don't try to break up all the small lumps). Let the dough rest for 5 minutes.

Heat a large nonstick skillet or griddle over medium heat. Pour 1/2 cup of batter into the skillet, spreading it into a 6-inch circle. Cook until bubbles appear on the surface of the pancake and the underside is golden brown, about 1 minute.
Flip the pancake and cook until set, about 45 seconds more. Transfer the pancake to a baking sheet in the oven between two kitchen towels. Repeat with the remaining batter to cook 5 more pancakes.
Glaze:

Combine the peanut butter, maple syrup, and salt in a medium microwave-safe bowl and microwave. Microwave for about 1 minute, until the mixture is hot. Whisk vigorously until the glaze is smooth but still runny.
Pancake cake:

Place 1 pancake on a plate and spread 3 tablespoons of jam evenly over it. Place another pancake on top, pressing gently to level and distribute the jam evenly. Spread 3 tablespoons of jam over the second pancake and top with a third. Repeat with the remaining pancakes and jam to make 1 large stack of 6 pancakes. Cut into 4 pieces and serve immediately, drizzled with warm glaze.