Get ready for pancake day...Tuesday 28th Feb '17
- 250g plain white or fine wholemeal flour
- Pinch of sea salt
- 2 medium eggs, lightly beaten
- 600ml whole milk
- Dash of sunflower oil
Sift the flour and salt into a bowl and make a well in the centre. Pour in the eggs, add about 50ml of the milk and start to whisk, gradually incorporating the flour into the wet ingredients in the centre.
When you have a thick batter forming in the middle, add a bit more milk and whisk in a bit more flour. Keep going in this way until all the milk has been added, all the flour is incorporated, and you have a smooth batter, about the consistency of single cream.
To cook the pancakes, heat a non-stick frying pan or crêpe pan, around 20cm in diameter, over a medium heat. When it's hot, swirl 1 tablespoon of oil around the pan, then tip out the excess.
Add a small ladleful (around 50ml) of batter – just enough to coat the base of the pan – and swirl it around quickly until it covers the base. Cook for a minute or so, until lightly coloured underneath, then flip over and cook for a minute more. Depending on the pan, you may need to loosen the edges of the pancake with a palette knife before you flip.
Cover pancakes with a mixture of
- 6 tbsp smooth peanut butter
- 2 tbsp milk
- 50g chocolate chips
Then top with sliced banana, fold and finish with a few peanuts