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Serves
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Ingredients
Equipment
- Plate
- Bowl
- Fork
- Spoons
- Frying pan
- Spatula
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Top tips
You can omit the peanut butter, or use chocolate spread or Biscoff spread for different flavoured pancakes.
Method
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Step 1
Place 6 individual tsp mounds of peanut butter on a plate and place in the freezer for at least 15 minutes.
Step 2
Whilst the peanut butter firms up in the freezer, mash the banana in a mixing bowl using a fork then mix in the eggs and icing sugar, followed by the flour and milk. Ensure everything is combined – it will be a little lumpy because of the banana.
Step 3
Place a frying pan over a medium flame and allow it to heat up, then spoon in the first 3 pancakes (2 tbsp batter for each).
Step 4
Once bubbles start to appear, place one mound of the firmed up peanut butter into the centre of each pancake and cover with another tbsp of batter.
Step 5
Flip the pancakes and leave to cook for about a minute before placing on a plate.
Step 6
Repeat steps 3-5 again for the remaining batter, stack the pancakes on a plate, dust with icing sugar and serve.
