Peanut butter pancakes

Peanut butter pancakes

These peanut butter pancakes are great for breakfast with fruit and crème fraîche or crispy bacon

By , 21 September 2015
Peanut butter pancakes
  • Ready in: 25 mins
  • Serves: 8
  • Price: 55p per serving
Nutritional Info
Each 80g serving contains
  • Energy 653KJ 156KCAL
  • Fat med
  • Saturates med
  • Sugars med
  • Salt med
of your reference intake.
Typical energy values per 100g: 816kJ/195kcal.
  • 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
  • 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.

  • In another bowl, whisk the milk, eggs and peanut butter until smooth.

  • 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.

  • 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.

  • Keep the pancakes warm on a plate in the oven, loosely covered with foil, while you cook the rest.

  • Serve with the berries and crème fraîche.