Peanut butter pancakes
- 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.