- 250g crunchy peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 50g unsalted butter, cubed, plus extra for cooking
Butter is a dairy product made from separating whole milk or cream into fat and…
- 6 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 300g self-raising flour
- 1 tsp baking powder
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
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 350ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- sunflower oil, for cooking
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- fruit, to serve (optional)
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.
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.
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.