Try pancakes with a sweet, crunchy peanut butter sauce – perfect for Pancake Day, a weekend brunch or even dessert
Prep:10 mins
Makes 12
250g crunchy peanut butter50g unsalted butter, cubed, plus extra for cooking 6 tbsp maple syrup300g self-raising flour1 tsp baking powder1 tbsp golden caster sugar2 large eggs350ml milksunflower oil, for cooking fruit, to serve (optional)
STEP 1Heat 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.STEP 2Mix the flour, baking powder and sugar in a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the milk and ¾ of the peanut butter mixture and whisk to combine.STEP 3Heat 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.STEP 4Serve 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.
