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Pancake Day (Shrove Tuesday) – peanut butter chocolate chip pancakes

Happy Pancake Day to all my beautiful readers.

This was really just a reason to make pancakes for breakfast today as I love them and to be honest, I never need much of an excuse.  In my opinion every day should be pancake day!

They were lovely; fluffy pancakes with the classic flavour combination of creamy peanut butter and chocolate chips – I’m pretty sure these would be kid-friendly as well (and I’m just a big kid so I’d know).

I loved them warm from the sizzly pan with just a light drizzle of golden syrup.  They don’t need much embellishment as the flavour stands out on it’s own.




2 cups self raising flour
1/4 tspn fine sea salt
3 x 15ml tblspns raw caster sugar
2 cups buttermilk – left at room temperature for 10 minutes
100g peanut butter of your choice, softened at room temperature (I used crunchy)
2 eggs, at room temperature
90g dark or milk chocolate chips (I used dark)
Golden syrup to serve

Sift flour, salt and sugar into a medium sized bowl – add chocolate chips and toss quickly with a wooden spoon; in a separate jug add buttermilk, peanut butter and eggs and whisk until well combined.  Make a well in the centre of the flour, add wet ingredients and fold gently until just combined – don’t over beat the mixture.  Sit mixture aside for 15 minutes.

Heat heavy based frypan or griddle on medium heat.  Add a knob of butter or margarine to pan and swirl around to coat the base.  Pour 1/4 cups of pancake mixture into pan and cook until small bubbles are forming on the top, about 1-2 minutes.  Flip pancakes over and cook for a further 1-2 minutes until cooked through.  Continue with the rest of the pancake mixture, making sure to add butter to the pan between each batch of pancakes.  Place pancakes on a plate on top of each other and cover with foil to keep warm while you’re cooking.

I had to turn the heat down on the hotplate after I cooked a couple to prevent burning – I did ahem, overcook mine a bit as you can see.

Serve with a light drizzle of golden syrup.

Makes: 12 pancakes

Note:  you could try these with wholemeal flour, unfortunately I didn’t have any today.  I would add a splash or two more buttermilk if you use wholemeal as it tends to suck up moisture really quickly.

    10 Responses leave one →
    1. February 21, 2012

      They look delicious!! Yes, Happy Pancake Day! Savoury pancakes for dinner tonight followed by sweet ones…:-)

    2. February 21, 2012

      That looks like 1,000 kinds of delicious. Well done.

    3. February 21, 2012

      Be still my heart! Obviously pb and chocolate are an epic combo, and adding maple syrup on top, seriously, YUM!!!!!

    4. February 22, 2012

      These look DIVINE. Unfortunately we had pancakes on Saturday not today but I’ll definitely be trying these very, very soon! :)

    5. February 22, 2012

      sounds yummy, you forgot the bananas!

    6. February 22, 2012

      These sound so good, I love your pictures. Can you send one over?

    7. February 22, 2012

      Thanks all ♥

      Madhu I love your flickr stream, its amazing.
      Thanks Tia! Your dishes are gorgeous.
      Julia, your sweet potato pancakes look incredible, I’ve never thought to try that.
      Emma I hope you enjoy them! And making just 3 cookies is genius.
      Brian, I thought of that but didn’t have any sadly! And I’d love to try that cashew mandarin chicken salad.
      All that I’m eating – in the mail! 😉 I keep eyeing off your Valentines Day pudding!

    8. February 24, 2012

      Emma-your peanut butter- chocolate chip, and buttermilk pancakes are incredibly amazing, and totally droolworthy delicious! Who doesn’t like PB and chocolate chips?
      Love the gorgeous photos, with the maple syrup drizzling. I just want to reach through the screen and grab that dish of pancakes. Yumm!
      Have a wonderful weekend!

    9. February 29, 2012

      The combo sounds yumm :) beautiful pancakes. Stunning pictures.

    10. March 2, 2012

      This sounds so perfect. Oh my gosh.

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