samedi 12 septembre 2020

Skippy Peanut Butter & Jelly Pancakes

Skippy Peanut Butter & Jelly Pancakes



Ingredients

For the pancakes
200g plain flour
30g caster sugar
½ tsp bicarbonate of soda
1 tsp baking powder
50g butter, plus extra for frying
100g Skippy® Creamy Peanut Butter
2 free range eggs
400ml whole milk

To serve
100g Skippy® Creamy Peanut Butter
100g strawberry jam
Fresh Strawberries



Method

1.    In a large bowl add the plain flour, caster sugar, bicarbonate of soda and the baking powder, mix through and make sure there are no lumps.
2.    In another bowl melt the butter in the microwave for 30-60 seconds and add the Skippy® peanut butter, whisk until smooth.  Now add the eggs and mix through the milk.


3.    Now gradually add the milk mixture to the flour mixture and whisk until you have a smooth batter.


4.    Heat a frying pan over a medium heat and brush with melted butter.  Working in batches pour a ladle of batter onto the pan and cook for 2-3 minutes on each side until set and golden. Set aside on warmed plates.
5.    Meanwhile, place the Skippy® peanut butter and jam in separate bowls and microwave for 30-60 seconds until melted and able to drizzle.
6.    Drizzle the Skippy® peanut butter and jam over the pancakes, top with strawberries and serve immediately. Enjoy!





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