Club Recipe: Peanut Butter & Raspberry Jam Pancakes

SERVES 6

Ingredients

For the pancakes: 

• 250g Smooth or crunchy peanut butter
• 5 Eggs
• 4 tbsp of natural yoghurt
• 1 tbsp of Rapeseed oil (or any good quality oil will do)

For the raspberry jam:

• 250g Fresh or frozen raspberries
• Juice of half a lemon
• 2 Teaspoons of runny honey

To finish:

• Maple syrup
• Fresh raspberries
• 4 Bananas, Peeled and sliced

Optional:

You can also add some pomegranate seeds and other items to give it that extra texture!

Method

1. Firstly, to make the raspberry jam, add the raspberries with the lemon juice and honey to a food processor then blend or blitz
2. In a bowl, combine the peanut butter, eggs, yoghurt and raspberry jam. The mixture should be a thick dropping consistency
3. Place a large frying pan on a medium heat and add the oil, swirling it around the pan to give an even coating
4. Add a heaped tablespoon of the mixture to the pan and spread until it is the thickness of a scotch pancake, then cook for 2-3 minutes on both sides
5. Keep the pancakes warm on a low heat in the oven or cover with a tea towel whilst you repeat the previous step cooking the remainder of the mix
6. Finally serve the pancakes with your chosen garnishes and some maple syrup. If you have any leftover jam, then add this on the top.