Peanut Butter & Jelly Pancakes (10 servings) 1 egg 1 Tablespoon vegetable oil 1 and 1/2 cups buttermilk pancake mix 1 cup water (more as needed) 1/2 cup peanut butter jelly for topping Mix all ingredients until blended together and let the mixture stand for about five minutes. Lightly oil a large griddle or skillet preferably non-stick). Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough. Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 - 2 minutes. Turn when bubbles form (see photo) and continue cooking until golden brown. Serve immediately topped with jelly or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked. These are great topped with maple syrup instead of jam if that's what you like. Mr Breakfast would like to thank MrsBuckeye for this recipe. Recipe number 538. Submitted 9/14/2002.