Ingredients
2
2 servings
- •1 cup fresh strawberry , or frozen, stemmed and quartered
- •½ cup granulated sugar
- •1 teaspoon lemon zest
- •1 tablespoon lemon juice
- •vegetable oil, for frying
- •4 slices white bread
- •¼ cup creamy peanut butter
- •¼ cup strawberry jelly, preserves
- •1 cup pancake mix, batter prepared according to package instructions
- •powdered sugar, for dusting
Instructions
- In a medium saucepan over medium-low heat, combine the strawberries, granulated sugar, lemon zest, and lemon juice. Cook until the berries have started to break down into a thick sauce, 10–15 minutes.
- Heat about 2 inches of vegetable oil in a cast iron skillet or deep pan over medium-high heat until the temperature reaches 350°F (180°C). To test the oil temperature, add a couple drops of pancake batter; if it sizzles immediately, the oil is hot enough.
- Spread the peanut butter over 2 slices of bread. Spread the jelly over the remaining 2 slices of bread. Sandwich the peanut butter and jelly halves together.
- Coat each sandwich in the pancake batter. Carefully place in the hot oil and fry for 2–3 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain.
- Cut the sandwiches in half on the diagonal. Place on a plate, pour the strawberry syrup on top, and dust with powdered sugar.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 757
- Carbohydrate: 130g
- Fat: 22g
- Fiber: 5g
- Protein: 12g
- Sugar: 68g
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