I love these pancakes.

I made them for the first time a couple of years ago, when I was pregnant and craving all things jelly.

Otherwise, I would have never tried them.

PB&J just doesn't do it for me. I know it's a classic, but, if I'm being honest--

the thought of peanut butter and jelly in my food kind of grosses me out.

But when I saw Alli's PB&J pancakes last week, I couldn't get this recipe out of my head!

These are truly the fluffiest, pancakes I've ever had.
The peanut butter isn't overwhelming-- points there.

And the blackberry syrup is pretty killer too-- not really jelly-like at all, but still contributes the perfect jelly-tasting component at the same time. 

I seriously can't say enough good things about these.

You are going to have to try them!

PB&J Pancakes

by: Sunny Anderson @ Food Network

6026862

Ingredients

For the Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 1 cup plus 2 tablespoons milk, plus extra if needed to thin
• 1/2 cup creamy peanut butter, melted
• 2 tablespoons oil

For the Blackberry Syrup:

• 1 pint fresh blackberries
• 1/2 cup sugar
• 3/4 cup water
• 1 tbsp lemon juice
• 1 tbsp cornstarch

Instructions

For the Pancakes:

1. Whisk together the dry ingredients.
2. Add remaining wet ingredients and whisk until a smooth batter forms, adding more milk if necessary.
3. Cook on a well greased griddle.

For the Blackberry Syrup:

1. Whisk together the sugar and water in a saucepan over medium heat until smooth.
2. Add blackberries and mix with a wooden spoon, crushing some berries on the side of the saucepan. Let mixture come to a boil and remove from heat.
3. Create a slurry with the lemon juice and the cornstarch by combining in a baggie and shaking until perfectly smooth.
4. Add the slurry to the sauce pan, return to medium heat, and stir until thickened.

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I loathe carrot cake. Like, a lot.

Which really isn't a huge deal in my life. 

I just don't make carrot cake.

Except in June. Wretched month that it is.

June brings Father's Day and my husband's birthday.

And his favorite dessert is carrot cake. Of course.

Sometimes I just ignore him and make what I want to make anyway.

But now that he's a father and has two holidays in one month, I feel pretty obligated to make what he wants for at least one of the two days.

And guess what-- I think I've solved the problem. I made a carrot cake that I like.

I made a carrot cake that I can't stop eating.

Let's just say I ate more of his birthday cake than he did, mmm k?

Things that make this carrot cake a must-make-today recipe:

Layers of no bake cheesecake made with Philadelphia's White Chocolate Indulgence cream cheese.

Caramel, caramel, caramel!!

Did I mention the White Chocolate Cream Cheese??

 Caramel Carrot Cake and White Chocolate Cheesecake Trifle

6026954

Ingredients

• Baked and cooled carrot cake, box mix is fine
• Caramel Sundae Sauce
• 2 c. pecan pieces
• 8 oz. Cool Whip
• 1 lb. Philadelphia White Chocolate Indulgences cream cheese, softened
• 1/3 c. sugar
• 1/2 tsp. salt
• 1 tbsp. lemon juice
• 2 tsp. vanilla extract

Instructions

1. Using a hand mixer, whisk together the cream cheese and the sugar until smooth and creamy.
2. Blend in the cool whip, salt, lemon juice, and vanilla. Set mixture aside.
3. Cut the carrot cake into 1" squares. Place 1/3 of the squares in the bottom of a trifle dish. Drizzle caramel over the cake (I like a lot, so I probably used 1/3 c. here, but you could use less).
4. Spread 1/3 of the cheesecake over the cake and sprinkle with 1/3 of the pecans.
5. Repeat layering, ending with the cheesecake and pecans on top. Drizzle with some more caramel! Chill for at least an hour and serve!

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