Peanut butter drizzle pancakes

Name: Peanut butter drizzle pancakes
Total time: 45 min
Yield: serves 2-4
Ingredients: butter 45g, plus extra for frying; smooth peanut butter 80g; plain flour 180g; caster sugar 20g; baking powder 1 tsp; bicarbonate of soda ½ tsp; eggs 2; buttermilk 380g; butter 20g; smooth peanut butter 80g; runny honey 1 tbsp; mixed berries (such as strawberries, raspberries and blueberries) 300g

45 minutes
serves 2-4
Easy

Covered in a vibrant array of summer fruits and a lip-smacking peanut butter sauce, these light and fluffy pancakes from food writer John Gregory-Smith make a fabulous brunch for two, or dessert for four

September 2, 2018 at 9:18 am

Ingredients

PANCAKES

butter 45g, plus extra for frying
smooth peanut butter 80g
plain flour 180g
caster sugar 20g
baking powder 1 tsp
bicarbonate of soda ½ tsp
eggs 2
buttermilk 380g

PEANUT BUTTER DRIZZLE

butter 20g
smooth peanut butter 80g
runny honey 1 tbsp

TO GARNISH

mixed berries (such as strawberries, raspberries and blueberries) 300g

Method

Step 1

To make the pancakes, melt the butter and whisk in the peanut butter until smooth. Tip the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl and stir. Add the eggs and buttermilk, then mix. Add the peanut butter mixture and combine well.
Step 2

Heat a frying pan over a medium heat and brush with melted butter. Working in batches, pour in enough batter to make several small pancakes at a time, cooking for 2-3 minutes on each side or until set.
Step 3

Meanwhile, make the peanut butter drizzle. Put the butter, peanut butter and honey into a small pan and melt gently over a low heat, stirring occasionally, for 2-3 minutes or until smooth.
Step 4

Drizzle the sauce over the pancakes, top with the fruit and serve immediately.