Peanut Butter Pancakes with Red Grape Syrup

I wanted to make peanut butter pancakes the other morning. I really like the whole pb&j flavor combination but I didn’t have any grape jelly.  I did have some red grapes in the freezer and I decided use them to make a syrup. The combination was really good. I started by making the grape syrup. I took 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar, a little cinnamon and some fresh grated nutmeg. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup. Not a peanut butter and jelly sandwich – but something so much better.  Sometimes it pays to think outside the box.

Peanut  Butter Pancakes

1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own

2 T. sugar

1 egg

1/3 c. peanut butter

2/3 half and half

1/4 c. water

Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.