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
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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.
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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.
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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.
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Step 4
Drizzle the sauce over the pancakes, top with the fruit and serve immediately.
Nutritional Information
- Kcals 675
- Fat 37.9g
- Saturates 14.8g
- Carbs 58g
- Sugars 20.8g
- Fibre 6.6g
- Protein 22.4g
- Salt 1.5g
