Peanut butter drizzle pancakes

45 MINUTES | SERVES 2-4 | EASY

Covered in a vibrant array of summer fruits and a lip-smacking peanut butter sauce, these light and fluffy pancakes make a fabulous brunch for two, or dessert for four.

PANCAKES

butter 45g, plus extra for frying

smooth peanut butter 80g

plain flour 180g

caster sugar 20g

baking powder 1 tsp

bicarbonate of soda 1/2 tsp

eggs 2

buttermilk 380g

PEANUT BUTTER DRIZZLE

butter 20g

smooth peanut butter 80g

runny honey 1 tbsp

TO GARNISH

mixed berries (such as strawberries, raspberries and blueberries) 300g

• To make the pancakes, melt the butter and whisk in the peanut butter until smooth. Tip the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl and stir. Add the eggs and buttermilk, then mix. Add the peanut butter mixture and combine well.

• Heat a frying pan over a medium heat and brush with melted butter. Working in batches, pour in enough batter to make several small pancakes at a time, cooking for 2-3 minutes on each side or until set.

• Meanwhile, make the peanut butter drizzle. Put the butter, peanut butter and honey into a small pan and melt gently over a low heat, stirring occasionally, for 2-3 minutes or until smooth.

• Drizzle the sauce over the pancakes, top with the fruit and serve immediately.

PER SERVING 675 KCALS | FAT 37.9G SATURATES 14.8G | CARBS 58G | SUGARS 20.8G FIBRE 6.6G | PROTEIN 22.4G | SALT 1.5G