PB and J pancakes

  • 150g plain flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 1 egg
  • 240ml plus 2 tbsp. milk, plus extra if needed to thin
  • 115g smooth peanut butter, melted
  • 2 tbsp vegetable oil
  • 60g butter
  • Blackberry syrup, recipe follows
  • For the blackberry syrup
  • 900g fresh blackberries
  • 170g granulated sugar
  • 240ml water
  • 1 lemon, zested

Serves: 12 pancakes

1) Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes.

2) Melt 15g butter on griddle and move around to coat entire griddle. Pour about 60ml of batter per pancake on griddle to form 13cm pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter.

3) Serve pancakes with blackberry syrup.

4) For the blackberry syrup: In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

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