Recipes
Peanut butter pancakes
These peanut butter pancakes are great for breakfast with fruit and crème fraîche or crispy bacon
These peanut butter pancakes are great for breakfast with fruit and crème fraîche or crispy bacon
(22 votes)
Cook: 25 Mins
Serves: 8
Price: 55p per serving
Nutritional Information
Each 80g serving contains
Energy
653kj
156kcal
653kj
156kcal
8%
Fat
7.2g
7.2g
Med
10%
10%
Saturates
2.0g
2.0g
Med
10%
10%
Sugars
4.8g
4.8g
Low
5%
5%
Salt
0.56g
0.56g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
816kj/195kcal
Typical energy values per 100g:
816kj/195kcal
Ingredients
225g plain flour
1 level tbsp baking powder
1 level tbsp caster sugar
325ml milk
2 large eggs
175g smooth peanut butter
2 tbsp oil
Strawberries, to serve
Blueberries, to serve
Crème fraîche, to serve
Method
1
Pre-heat the oven to its lowest setting. Sift the flour, baking powder and a pinch of salt into a large bowl, then stir in the sugar.
2
In another bowl, whisk the milk, eggs and peanut butter until smooth.
3
Make a well in the centre of the flour and pour in the milk and peanut butter mixture. Use a balloon whisk to mix to a smooth batter.
4
Grease a nonstick frying pan by soaking a small ball of kitchen paper with oil and rubbing it all over the pan. Heat the pan and pour in a small ladleful of batter, then repeat to make another pancake. Cook for 1-2 minutes on each side.
5
Keep the pancakes warm on a plate in the oven, loosely covered with foil, while you cook the rest.
6
Serve with the berries and crème fraîche.