
This pancake stack is as decadent as it is quick to make! The classic flavours of peanut butter and jam are elevated by swapping strawberry jam for red berry compote and adding creme fraiche, salted peanuts and a drizzle of honey. This is a breakfast to remember!
60 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
150 grams
Creme Fraiche
(Contains: Milk)
30 grams
Honey
50 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Cashew nuts, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
20 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains: Egg, Cereals containing gluten, Soya, Wheat May contain traces of: Milk)
70 grams
Red Berry Compote
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the waflles.
b) Pop your peanut butter, creme fraiche and honey in a mixing bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Mix together with a fork until well combined.
d) Crush the peanuts in the unopened sachet using a rolling pin.
a) Warm your waffles (see ingredients for amount) by popping them in the microwave for 30 secs. TIP: Keep the remaining waffle for another recipe.
b) If you're using the oven, pop the waffles onto a baking tray and into the oven to warm through, 2-3 mins.
a) Place a warm waffle onto each serving plate. Spoon a quarter of the peanut and honey cream onto each.
b) Drizzle a quarter of the berry compote over each waffle, then top each with a second waffle.
c) Repeat with the remaining cream and berry compote.
d) Sprinkle over the crushed peanuts to finish.
Enjoy!