ORIGINAL GRIDDLE: PB&J PANCAKES Friday, January 27, 2012

The French have their crepes. The Brits have their jams.

And, being Americans, we’re very good at taking a good idea and borrowing it (some might call it appropriating or, more bluntly, stealing) and twisting it…just a little. And we do like our jams (but we like them better as jellies). And we like our crepes, but sometimes (almost always, it seems), we want them heartier, ergo: the buttermilk pancake.

But you know what we’ve got that no one else has got (actually they’ve all got it now, we just had to invent it first)? Thanks to George Washington Carver, we’ve got peanut butter.

Versatile, sweet, nutty, creamy peanut butter.

If you can’t yet tell where this is going, let us explain: why choose to eat for your breakfast the very respectable (read: sober and ordinary) buttermilk pancake, when you can choose to eat a whole plate of PB & J Pancakes?

How do we do it? We take those ordinary buttermilk pancakes, artfully present them as a randomly shuffled stack and spread on them a healthy schmear of peanut butter (which we cut with a small does of maple syrup).

But, like nearly all things, the magic’s in the jelly, in this case, a topographical trail of our housemade blueberry jelly.

And if that’s still not sweet enough for you, then please note that it comes with a trio of syrups (maple, seasonal berry and our housemade honey butter).