Peanut butter pancakes
- Preparation and cooking time
- Total time
- Easy
- Serves 2-4
Skip to ingredients
PANCAKES
- 45g butterplus extra for frying
- 80g smooth peanut butter
- 180g plain flour
- 20g caster sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 eggs
- 380g buttermilk
PEANUT BUTTER DRIZZLE
- 20g butter
- 80g smooth peanut butter
- 1 tbsp runny honey
TO GARNISH
- 300g mixed berries (such as strawberries, raspberries and blueberries)
Nutrition: per serving
- kcal675
- fat37.9g
- saturates14.8g
- carbs58g
- sugars20.8g
- fibre6.6g
- protein22.4g
- salt1.5g
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.
