A stack of peanut butter pancakes

Peanut butter pancakes

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(2 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Makes 12

Try pancakes with a sweet, crunchy peanut butter sauce – perfect for Pancake Day, a weekend brunch or even dessert

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal357
  • fat21g
  • saturates7g
  • carbs30g
  • sugars10g
  • fibre3g
  • protein11g
  • salt0.6g
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Ingredients

  • 250g crunchy peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 50g unsalted butter, cubed, plus extra for cooking
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 300g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp golden caster sugar
  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 350ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • sunflower oil, for cooking
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • fruit, to serve (optional)

Method

  1. Heat the peanut butter, butter and 4 tbsp maple syrup in the microwave, or a pan, for 2 mins, stirring every 30 seconds until smooth and combined. Set aside to cool slightly.

  2. Mix the flour, baking powder and sugar in a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the milk and ¾ of the peanut butter mixture and whisk to combine. 

  3. Heat a splash of sunflower oil and a small knob of butter in a non-stick frying pan until foaming. Add 2 tbsp of batter to make small pancakes, making sure there's space between each. Cook until bubbles start to form on the surface, then flip and cook on the other side. Keep warm in a low oven whilst you make the next batch.

  4. Serve the pancakes with the remaining peanut butter sauce, maple syrup and fruit, if using. You may have to reheat the sauce to loosen the mixture slightly. 

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