It's pancake day! and although I adore the traditional thin crepé topped with lemon and sugar, this recipe is to die for. Admittedly it's slightly labour intensive and therefore more suited to a leisurely weekend breakfast but it's well worth the effort. Peanut butter enthusiasts listen up!
The thing that makes this recipe so special is that the peanut butter is whipped with crème fraîche giving it a light and creamy texture. It's got the earthiness of peanut butter but much lighter to eat. Add maple syrup, sprinkle some salted peanuts on top or add a side of salty streaky bacon and you're on to a winner.
For the pancakes:
- 200g self-raising flour
- 11/2 tsp baking powder
- 1tbsp caster sugar
- 3 large eggs
- 25g melted butter
- 200ml milk
- vegetable oil for cooking
For the whipped peanut butter:
- 150g crème fraîche
- 4 tbsp smooth peanut butter
- 1tbsp of salted peanuts (pecans and almonds work well too)
- Smoked streaky bacon
- Berries or any other fruit of your choice.
- Maple syrup
Mix the crème fraîche and peanut butter in a small bowl. Use a fork or small whisk to combine then add sugar to taste. Set aside in the fridge until needed.
Add all the dry ingredients to a bowl and stir through. Make a well in the centre and add the milk, eggs and melted butter. Combine with a balloon whisk to form a batter.
Cook the pancakes in a splash of vegetable oil and a knob of butter, leave enough space between each pancake as they will spread. Cook for approximately 2 minutes on each side, you'll know they are ready to flip when small bubbles appear on the top.
Anything goes here* but I like to stack 2 or 3 pancakes then pour maple syrup over the top followed by a healthy dollop of peanut butter crème fraîche. Finally crush a small handful of slated peanuts and sprinkle over the top. The addition of a few berries on the side really makes this a delicious and indulgent breakfast.
To really elevate this epic breakfast, why not take a look at our stunning collection of tableware.
So lemon and sugar crepés for you or fancy peanut butter pancakes, which will it be?
*as you can see on the day we shot this recipe I opted for apples cooked in butter and cinnamon and topped with pecan nuts.