This pancake recipe isn’t for the faint-hearted – it’s stacked high and is topped with peanut butter and chocolate chips.
140 g Plain Flour
2 tsp Baking Powder
1/4 tsp Salt
2 tbsp Granulated Sugar
1 Large Egg
250 ml Buttermilk
150 g Peanut Butter
In a large bowl sift together flour, baking powder and salt. Add sugar. Set aside.
In a separate medium bowl, whisk together the egg, milk and peanut butter.
Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined and moistened. Don’t over mix. Fold in chocolate chips.
Heat a frying pan over medium heat. Brush the saucepan with oil. For each pancake, and scoop one ladle into frying pan. Cook 1-2 minutes, until surface of pancakes have some bubbles. Flip carefully and cook 1-2 minutes more.
Transfer to a plate and cover loosely with aluminium foil, and place in oven to keep warm. Make sure to coat the skillet with cooking spray before every pancake or batch of pancakes so they don’t stick.
Melt the remaining peanut butter in a pan with a dash of oil.
Drizzle with melted peanut butter and top with chocolate chips, if desired.