double-choc-pancakes-with-peanut-butter-sauce

Give someone a gift with these chocolatey pancakes that feature the peanut butter and chocolate chip mixture. Perfect for brunch or a luxurious breakfast at home, The sweet pancakes will delight.

Ingredients:

Peanut butter sauce

½ cup (150g) smooth peanut butter

¼ cup (35g) brown sugar

150ml thickened cream

2 tbsp maple syrup

Double choc pancakes

One ¼ cup (190g) plain flour

2 tbsp caster sugar

2 tbsp unsweetened cocoa powder

1 tbsp baking powder

¼ tsp salt

Three eggs

1 tsp vanilla extract

1 cup (250ml) milk

50g unsalted butter, melted, plus extra for cooking

⅓ cup (70g) milk choc bits

300ml cream, whipped

2-3 bananas, sliced

Grated dark chocolate for garnish (optional)

Method:

Peanut butter sauce

1. Combine peanut butter with brown sugar, cream, and maple syrup into a tiny pot and cook on low heat, stirring constantly for 3 minutes or until the mixture is smooth and sugar is dissolved. Put the mix into a serving bowl, then cover with a lid and place in a bowl to cool.
2. The sauce should have a firm consistency that can be poured. If it gets too thick, mix in some cream or water to loosen the sauce.
3. Pour the contents into a serving jug. Cover and place in a bowl to set aside.

Tips & Hints:

• Keep peanut butter sauce in a tightly sealed container in the fridge for a maximum of one week. Just prior to serving, warm it over low temperature or in a microwave. Add one tablespoon or so of milk or cream to create a pouring consistency.

Double choc pancakes

1. Sift flour, sugar salt, cocoa powder, and baking powder in a bowl of a large size. Mix thoroughly. Create a well in the center.
2. Whisk eggs, vanilla, and milk in a small dish.
3. Pour the dry ingredients into the bowl together with the butter that has been melted. Mix until it is just combined.
4. Incorporate choc bits into the fold and place aside to cool for 10 minutes
5. In a non-stick frying pan, heat on medium-low heat. Add some butter that has been melted. Stir until it starts to bubble.
6. Use a 1/3 cup measure to scoop the batter into a hot pan. Cook for 2 minutes or until bubbles appear and pop up on the surface of the pancake. Then flip it and cook for an additional one minute.
7. Cooked pancakes should be placed in an oven-proof baking dish large enough to wrap them in foil. Keep warm in the oven on a low setting while you cook the remaining pancakes.
8. Serve pancake stacks with banana slices along with whipped cream. Drizzle with warming peanut butter sauce. Serve with dark chocolate grated on top.