October 8, 2014 9:50 am Leave your thoughts
There is perhaps not a child in Europe that does not like scotch pancakes. This is a recipe that can be made with most nut butters, but as long as there are no peanut allergies, it is perhaps best made with peanut butter.
This recipe changes the traditional caster sugar in a Scotch pancakes to a blend of banana and nut butter. As with most pancake recipes, it can be made in advance and stored in the fridge until use and may even improve with this time standing.
Mash together the banana and peanut butter until you have a smooth-ish, thick paste. In a large bowl, whisk the rest of the pancake ingredients until smooth, then add the nut butter mixture and beat into the batter.
Wipe a little oil over a heavy based, non-stick frying pan, skillet or bake stone, and heat to a medium temperature.
To make each pancake, pour 2 tablespoons of the mixture onto the pan so that it forms a small circle. Cook until you see bubbles rising, and the top begins to dry, then flip over and cook the other side for a further minute. Cook 3 or 4 at a time, depending on the size of the pan.
Stack the pancakes on a warm plate in a low oven to keep warm while you are cooking the rest. Serve with more sliced banana, or some seasonal fruit, and a drizzle of maple syrup.
Tags: Nut Butter Pancakes
This post was written by Sue