Peanut butter drizzle pancakes

INGREDIENTS

PANCAKES

• butter 45g, plus extra for frying
• smooth peanut butter 80g
• plain flour 180g
• caster sugar 20g
• baking powder 1 tsp
• bicarbonate of soda ½ tsp
• eggs 2
• buttermilk 380g

PEANUT BUTTER DRIZZLE

• butter 20g
• smooth peanut butter 80g
• runny honey 1 tbsp

TO GARNISH

• mixed berries (such as strawberries, raspberries and blueberries) 300g

Kcals675; Fat37.9g; Saturates14.8g; Carbs58g; Sugars20.8g; Fibre6.6g; Protein22.4g; Salt1.5g.

DIRECTIONS

1. To make the pancakes, melt the butter and whisk in the peanut butter until smooth. Tip the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl and stir. Add the eggs and buttermilk, then mix. Add the peanut butter mixture and combine well.
2. Heat a frying pan over a medium heat and brush with melted butter. Working in batches, pour in enough batter to make several small pancakes at a time, cooking for 2-3 minutes on each side or until set.
3. Meanwhile, make the peanut butter drizzle. Put the butter, peanut butter and honey into a small pan and melt gently over a low heat, stirring occasionally, for 2-3 minutes or until smooth.
4. Drizzle the sauce over the pancakes, top with the fruit and serve immediately.

Source www.olivemagazine.com