Peanut Butter and Jelly Pancakes

Instructions

1. Make the Peanut Butter Cream Sauce: Add the heavy cream, whole milk, peanut butter, brown sugar, butter, vanilla, and sea salt to a small saucepan. Warm over medium-low heat, whisking constantly, until smooth, glossy, and slightly thickened. Keep warm.¾ cup heavy cream, ¼ cup whole milk, ½ cup peanut butter, 2 tbsp brown sugar, 1 tbsp butter, 1 tsp vanilla, pinch sea salt
2. Warm the House Jelly: Add the House Jelly to a small saucepan and warm gently over low heat until loose and spoonable.¾ cup House Jelly
3. Heat the Griddle: Heat a griddle or large skillet over medium heat and lightly grease with butter or ghee.butter or ghee
4. Cook the Pancakes: Ladle the Classic Buttermilk-Style Pancake Batter onto the griddle. While the tops are still wet, scatter peanut butter chips over each pancake. Cook until bubbles form and the edges begin to set.Classic Buttermilk-Style Pancake Batter, ¾ cup peanut butter chips
5. Flip and Finish: Flip the pancakes so the peanut butter chip side touches the griddle. Cook for 2–3 minutes, until the pancakes are golden brown and cooked through.peanut butter chip pancakes
6. Plate Upside Down: Transfer the pancakes to plates peanut butter chip-side up so the melted chips are visible.finished pancakes
7. Garnish and Serve: Spoon warm peanut butter cream sauce over the pancakes, then drizzle with warm House Jelly. Garnish with chopped roasted peanuts, a few extra peanut butter chips, powdered sugar and Whipped Cream. Serve immediately.peanut butter cream sauce, House Jelly, roasted peanuts, peanut butter chips, Whipped Cream