Published On: Sun, Apr 26th, 2015

Peanut Butter Chocolate Chip Pancakes

Emma-Louise Cooke

You will need:peanut butter choc chip pancakes
2 cups self raising flour
1/4 tspn fine sea salt
3 x 15ml tblspns raw caster sugar
2 cups buttermilk – left at room temperature for 10 minutes
100g peanut butter of your choice, softened at room temperature (I used crunchy)
2 eggs, at room temperature
90g dark or milk chocolate chips (I used dark)
Golden syrup to serve

Sift flour, salt and sugar into a medium sized bowl – add chocolate chips and toss quickly with a wooden spoon; in a separate jug add buttermilk, peanut butter and eggs and whisk until well combined.  Make a well in the centre of the flour, add wet ingredients and fold gently until just combined – don’t over beat the mixture.  Sit mixture aside for 15 minutes.

Heat heavy based frypan or griddle on medium heat.  Add a knob of butter or margarine to pan and swirl around to coat the base.  Pour 1/4 cups of pancake mixture into pan and cook until small bubbles are forming on the top, about 1-2 minutes.  Flip pancakes over and cook for a further 1-2 minutes until cooked through.  Continue with the rest of the pancake mixture, making sure to add butter to the pan between each batch of pancakes.  Place pancakes on a plate on top of each other and cover with foil to keep warm while you’re cooking. I had to turn the heat down on the hotplate after I cooked a couple to prevent burning.

Serve with a light drizzle of golden syrup and enjoy your Peanut Butter Chocolate Chip Pancakes!

Note:  you could also try these with wholemeal flour, but add a splash or two more buttermilk as wholemeal tends to suck up moisture really quickly.

Preparation time: 20 minutes
Cooking time: 3-4 minutes each pancake
Makes: 12 pancakes

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