A pimped plate of pancakey joy for you this Shrove Tuesday. There are no half measures with this recipe - it’s all or nothing on the calgebra front, I’m afraid. But what it lacks in healthiness it makes up for in simplicity. I went for this variation on the peanut butter and jelly theme for three reasons - One: The Blonde, he’s technically a Yank and the boy loves a blueberry. Two: Honey roasted peanut butter cream #youknowit. Three: I thought they’d lens better than your regular crepe. Point three came back to bite me, however… when I touched down back in Heathrow from Cape Town yesterday, my luggage (and therefore camera), sadly, did not. So, until SAA sort themselves out, iphone photoshoot it is, sorry guys.
Makes 6 pancakes/ breakfast for two:
For the pancake batter:
1 large egg
40g plain flour
1/2 level teaspoon baking powder
1 small pinch salt
Butter and oil for frying
For the hot blueberry sauce
2 tsp demerara sugar
2 tsp water
For the honey roasted peanut butter cream:
100g honey roasted peanuts - set a few aside for decoration
1 heaped tbsp cream cheese
1 tbsp melted butter
Set your oven on a low heat and put a couple of plates inside to keep them warm and ready for serving
Prepare your pancake batter by whisking together the egg, milk, flour, baking powder and salt.
Then stir in the blueberries.
You can now let the mixture sit whilst you prepare the other elements.
For the blueberry sauce, gently heat the three ingredients in a small saucepan for around 5 minutes or until the berries soften enough to be smooshed with the back of a wooden spoon. Leave some whole. Remove from the heat, set aside and keep the sauce warm.
To make your honey roast peanut butter, grind the nuts in a blender. They will quickly go from rough crumbs to smooth peanut butter
When you’ve got to the latter state, whizz in the cream cheese and melted butter.
Now, time for the pancakes. Heat a small knob of butter and glugette of vegetable oil in a non-stick frying pan. When the butter starts to sizzle, ladle in your mix, making sure you’ve got a reasonable amount of space between each pancake.
When bubbles start to form in the pancakes (about 2 minutes into cooking), flip them over and cook for a further minute or two. You want a golden puffed pancake.
Serve straight away with a generous dollop of the nut butter, a good drizzle of the hot blueberry sauce and a scattering of nuts