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Peanut Butter 'n Jelly Pancakes

Peanut Butter 'n Jelly Pancakes

2 people

Mimi MorleyPublished on April 05, 2023

Get 50% off 1st box + free dessert for 3 months!

Allergens:

Peanut

•Milk

•Egg

•Cereals containing gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total10 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

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, Almonds, Macadamia Nuts, Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

4 unit(s)

Pancakes

(Contains: Milk, Egg, Cereals containing gluten)

70 grams

Red Berry Compote

Nutritional information

Energy (kJ)4164 kJ

Energy (kcal)995 kcal

Fat60.4 g

of which saturates21 g

Carbohydrate89.1 g

of which sugars45.3 g

Dietary Fibre7 g

Protein25.5 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Rolling Pin

•Mixing Bowl

Instructions

1

a) Pop your peanut butter, creme fraiche and honey in a mixing bowl.

b) Mix together with a fork until well combined.

c) Crush the peanuts in the unopened sachet using a rolling pin.

2

a) Warm your pancakes by popping them in the toaster for a couple of mins.

b) Alternatively, heat a frying pan on medium-high heat. Once hot, lay in the pancakes and fry for 1-2 mins on each side.

3

a) Share two warm pancakes between two serving plates. Spoon a quarter of the peanut and honey cream onto each.

b) Drizzle a quarter of the berry compote over each pancake, then top each with a second pancake.

c) Repeat with the remaining cream and berry compote.

c) Sprinkle over the peanuts to finish.

Enjoy!

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