Ingredients
1cupstrawberry
½cupgranulated sugar
1tsplemon,zest
1tbsplemon juice
vegetable oil
4white bread,slices
¼cucup pcreamy peanut butter
¼strawberry jelly,preserves
1cuppancake mix
powdered sugar,optional
Preparation
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 to 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 degrees F.
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 to 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!
