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Blackberry & peanut butter pancakes
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200g self-raising flour
5 tbsp caster sugar
200ml whole milk
3½ tbsp smooth peanut butter
150g pack blackberries, quartered, plus extra to serve (optional)
20-30g unsalted butter
80g natural yogurt
1. In a large bowl, combine the flour, sugar and a pinch of salt. In a small bowl, whisk together the milk, eggs and 2 tbsp peanut butter. Add this to the flour and whisk until smooth. Stir 100g quartered blackberries into the batter.
2. Melt 15g butter in a large, non-stick frying pan. Add 3 scoops of the pancake mixture (2-3 tbsp each) to make 3 pancakes about 8cm in diameter. Cook over a medium-high heat for 1 minute, then flip and cook for a further 30 seconds. Repeat with the rest of the batter, using more butter when needed, and keep warm.
3. In a small bowl, stir together the remaining 1½ tbsp peanut butter with 2-3 tbsp water until smooth. Divide the pancakes between plates, then top each with yogurt and the remaining blackberry quarters and drizzle with the peanut butter mixture. Serve with extra blackberries on the side, if liked.
Typical values per serving:
This recipe was first published in July 2021.
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