Serves: 4
Filling:
Method:
1. Sift the flour into a medium-size bowl & make a well in the middle.
2. Mix the milk & 100ml of water together.
3. Break the eggs into the well and start whisking slowly. Add the milk & water in a steady stream, whisking constantly & gradually incorporating the flour as you do so.
4. Whisk until the batter is smooth & all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
5. Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan & swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden & then using a palette knife or fish slice, flip the pancake over &cook the other side for about 30 secs until it freckles.
6. Slide the pancake out of the pan & stack on a plate with baking parchment in between. Continue until all the batter is used up. Should make 8-12 pancakes. You can keep pancake stack warm in an oven.
7. Make the filling by warming the peanute butter in a small saucepan & stirring in the chocolate chips, milk & icing sugar. Once smooth spread this mixture onto the pancakes.
8. Meanwhile melt the remaining chocolate either carefully in a microwave or by placing a bowl of chocolate overa pan of boiling water. Decorate the peanut pancakes with warm melted chocolate & banana slices.
Macro info per serving:
Protein = 14g
Carbs = 64g
Fat = 13g
Energy = 621kcal