Sometimes I wake up in the mornings on a weekend and just feel like pancakes. I’m not really a breakfasty type person, but every now and then sitting down in front of a stack of warm pancakes covered in syrup is exactly what I feel like. This morning was one of those days and seeing as it was also Father’s Day it gave me the perfect excuse to get my pancake making pants on! I.e. stay in my pyjamas.
Now pancakes are awesome because you can literally cover them in anything and they’ll taste good, but today I thought that I would make a batch of Peanut Butter And Chocolate Pancakes because what could be better than peanut butter and chocolate slapped together then shaped into soft fluffy circles of amazingness? Nothing, that’s what.
This lot came out sweet, fluffy and packed full of yumminess and because I used 70% dark chocolate as my chips they counterbalanced the sweetness of the syrup really nicely!
This recipe is the fourth addition to my Royal Baking Powder Series, if you missed my previous three posts which include Cinnamon and Sugar Doughnuts, Scones With Vanilla Pouring Cream And Jam and Morish Butter Cookies with Speckled Eggs, just click on the names of each of item and they will take you right to the recipe.
Happy pancaking and happy Father’s Day to all the dads out there!
INGREDIENTS: Makes ±12 pancakes
· 1 and 1/2 cups of milk
· 1 x egg
· 1 tsp vanilla essence
· 1/4 cup smooth peanut butter
· 1 1/8 cup flour
· 2 x TBS sugar
· 1/2 tsp Royal Baking Powder
· 1/2 tsp baking soda
· 1/2 tsp salt
· 1/4 cup of roughly chopped up dark chocolate or chocolate chips (the choice is yours)
For the Peanut Butter Syrup:
· 2 x TBS smooth peanut butter
· 1/2 cup of maple syrup
- In a small bowl or jug mix together your milk, egg, vanilla essence and peanut butter until smooth.
- In a bigger bowl mix together your flour, sugar, baking powder, baking soda, and salt.
- Add your wet ingredients into your large bowl with your dry ingredients and mix until they’re just combined.
- Pour in your chopped up chocolate and fold into the batter gently.
- In a non-stick pan (I also spray it with Spray and Cook) on a medium-high heat start cooking your pancakes. I used a large serving spoon to measure out my pancakes. When the batter begins to form bubbles on the top then flip them over with a spatula.
- Cook the pancakes for another 1-2 minutes until both sides are golden brown.
- In a small bowl or jug mix, your peanut butter and maple syrup with a fork then heat the mixture in the microwave for about 30 seconds. Stir to combine.
- Pour the peanut butter syrup over the top of your pancakes when serving and then sprinkle the top with a bit more chopped up chocolate.