Add a twist to your pancake batter this Pancake Day with our recipe for Peanut Butter Pancakes. A silky, sweet, peanutty sauce is added to the batter, with some reserved especially to drizzle over. Serve with bananas, berries or even a dollop of jam!
Ready in: 30 mins
250g Proper Nutty ‘smunchy’ peanut butter
50g unsalted butter, plus extra for cooking
4 tbsp golden syrup
300g self-raising flour
1 tsp baking powder
1 tbsp caster sugar
Heat the peanut butter, butter and 4 tbsp golden syrup in the microwave, or a pan, stirring every 30 seconds until smooth and combined. Set aside to cool slightly.
Stir together the flour, baking powder and sugar in a large bowl with a small pinch of salt. Then, whisk in the eggs until you have a smooth batter. Add the milk and ¾ of the peanut butter mixture and whisk again.
Heat a small knob of butter in a non-stick frying pan until bubbling. 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. You will need to cook in batches.
Serve the pancakes with the remaining peanut butter sauce and fruit of your choice. If the sauce has hardened a little, then gently reheat until it is a pouring consistency again.
For more inspiration for Pancake Day from around our Farm Shop, check out our recent blog post.