PB&J Pancakes by Eitan Bernath

"I have a confession to make: I don’t like peanut butter and jelly sandwiches."

This is one of two featured recipes by this week’s guest, Eitan Bernath, from his cookbook Eitan Eats the World. Paid subscribers can also enjoy Eitan’s recipe for Cookies & Cream Ice Cream Pie. You can also hear our conversation with Eitan here.

Excerpted with permission from Eitan Eats the World by Eitan Bernath:

Before I start telling you about this recipe, I have a confession to make: I don’t like peanut butter and jelly sandwiches. So, to redeem myself to the many of you who I’m sure are shocked and disappointed by this news, here’s my recipe that combines those flavors in a way I do find delicious.

The peanut butter is blended into the pancake batter itself, which gives the pancake that familiar peanutty-ness and lends a moist, cakey texture to it. Instead of syrup, I combine jam with fresh raspberries for a sweet topping. Last thing: The buttermilk is essential for getting that rich, buttery flavor and perfect, deeply golden exterior. If you have a hard time finding it, check out the Quick Bite for a substitute.

SERVES 4 TO 6