November 12, 2012
My Favorite Sandwich: PB&J On Pancakes
By David Draper
In hunting camp, my mouth starts watering whenever I see pancakes on the breakfast table, but not for the reason you might think. Sure I love a short stack slathered with butter and maple syrup (or better yet, homemade jelly), but what really gets me excited is the thought of peanut butter and jelly pancake sandwiches for my hunting pack. On several occasions I’ve been known to forgo a flapjack for breakfast just so I can have leftover cakes to make a sandwich.
There’s just something about pancakes that blow standard white bread out of the water when it comes to making a PB&J, especially when they’re really good. In addition to the sweet, eggy flavor they add to peanut butter and jelly, pancakes stay firmer than standard bread, and don’t get overly soggy from soaking up all that jelly.
The sandwiches pictured here were made on the Sundy during my Kodiak adventure, and the pancakes were simple Krusteaz brand—but the first mate Tyler substituted Sprite in place of water making them extra sweet and fluffy. I slathered two cakes with Jif creamy peanut butter (way better than crunchy) and smeared on a healthy dose of Oregon marionberry jam, topping both with another pair of pancakes.
After dragging my buck to the beach that day, I sat on the cliffs overlooking the North Pacific Ocean and enjoyed an uncharacteristically beautiful Alaskan day—pancake sandwich in hand. At that moment, all was right with the world. I had but one regret: As I made my sandwiches that morning, Field & Stream editor in chief, Anthony, saw what I was up to and used the final two pancakes to make a sandwich of his own. The next day, and for the rest of the trip, we would have to use white bread.