Choc chip, peanut butter & banana pancake filling
A sweet, sumptuous pancake filling - and a selection of some of our other favourites
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
NO COOK
- Prepare warm, sweet pancakes using ready-made pack or recipe.
- Mix peanut butter with icing sugar, milk and chocolate chips. Spread the choc-chip mix over pancakes. Top with banana. Fold up and sprinkle with a few chopped peanuts, if you like.
LEMON CURD MASCARPONE
Put 100g mascarpone, zest ½ lemon, 1 tbsp lemon juice and 2 tsp icing sugar in a bowl and mix to combine. Swirl through 2 tbsp lemon curd, then set aside. Spoon the creamy lemony mix over 2 warm sweet pancakes and roll or fold up.
CREAMY GARLIC & THYME MUSHROOMS
Heat 1 tbsp olive oil and 1 tbsp butter in a large frying pan. Add 3 finely sliced garlic cloves and cook until golden. Tip in 250g pack sliced, mixed mushrooms, 2 tsp thyme leaves and seasoning, and cook for 5 mins. Add 100g cream cheese and stir until smooth. Divide the mix between 2 warm savoury pancakes, roll or fold up, and serve with a green salad, if you like.
HAM, SPINACH & GRUYERE
Empty a 250g bag spinach into a colander. Pour over a kettleful of boiling water and allow to stand for a few mins to wilt and cool. Squeeze out excess water, then roughly chop. Put 4 savoury pancakes on a board. Divide 4 large slices ham, 200g grated Gruyère and the spinach between them, then fold each pancake in half. Fry the pancakes in a non-stick frying pan for 2 mins on each side or until golden and crispy with a melting middle.
HONEYCOMB BUTTER
In a bowl, bash a 40g Crunchie bar with the end of a rolling pin into chunky crumbs. Add 50g soft butter, 1 tbsp honey and a pinch salt, then tip mixture onto a sheet of cling film and roll into a sausage shape. Twist the ends to tighten, then chill for 30 mins. Top 2 warm sweet pancakes with a slice of Honeycomb butter and an extra drizzle of honey.
PER SERVING
621 kcalories, protein 14g, carbohydrate 64g, fat 34 g, saturated fat 13g, fibre 3g, sugar 44g, salt 0.4 g
Recipe from Good Food magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1916659/
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Ingredients
- 6 tbsp smooth peanut butter
- 2 tbsp icing sugar
- 2 tbsp milk
- 50g chocolate chips
- ½ sliced banana
- a few chopped peanut , to serve (optional)
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This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
NO COOKIngredients
- 6 tbsp smooth peanut butter
- 2 tbsp icing sugar
- 2 tbsp milk
- 50g chocolate chips
- ½ sliced banana
- a few chopped peanut , to serve (optional)
PER SERVING
621 kcalories, protein 14g, carbohydrate 64g, fat 34 g, saturated fat 13g, fibre 3g, sugar 44g, salt 0.4 g
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28 January 2012
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