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Choc chip, peanut butter & banana pancake filling

Choc chip, peanut butter & banana pancake filling

Name: Choc chip, peanut butter & banana pancake filling
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: British
Ingredients: 6 tbsp smooth peanut butter; 2 tbsp icing sugar; 2 tbsp milk; 50g chocolate chip; ½ banana , sliced; a few chopped peanuts , to serve (optional)

Good Food team

A star rating of 4.3 out of 5.7 ratingsRate

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Preparation and cooking time
- Prep:5 mins
- No cook
Easy
Serves 4

A sweet, sumptuous pancake filling - and a selection of some of our other favourites

Nutrition: per serving
Highlight	Nutrient	Unit
	kcal	621
	fat	34g
	saturates	13g
	carbs	64g
	sugars	44g
	fibre	3g
	protein	14g
low in	salt	0.4g

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Showing items 1 to 3 of 3

Perfect pancakes recipe

A star rating of 4.5 out of 5.330 ratings

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Classic crêpes

A star rating of 4.5 out of 5.108 ratings

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Gluten-free pancakes

A star rating of 4.7 out of 5.55 ratings

Use special flour to make these quick and easy crêpes and safely cater for those on a gluten-free diet. Perfect for both sweet and savoury toppings

Ingredients

6 tbsp smooth peanut butter
2 tbsp icing sugar
2 tbsp milk
50g chocolate chip
½ banana, sliced
a few chopped peanuts, to serve (optional)

Method

STEP 1
Prepare a warm batch of pancakes using one of our recipes (see 'Goes well with) or a ready-made pack of sweet pancakes.
STEP 2
Mix the peanut butter with the icing sugar, milk and chocolate chips. Spread the choc-chip mix over pancakes. Top with the banana. Fold up and sprinkle with a few chopped peanuts, if you like.

RECIPE TIPS

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.

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.

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.

Recipe from Good Food magazine, February 2012