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

February 21 2012
by emma

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. 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!

  2. 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!

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