Ingredients
1. Heat the peanut butter, butter and honey in the microwave for 2 minutes, stirring every 30 seconds, until smooth and combined. Whisk the flour, baking powder and sugar in a large bowl with a pinch of salt. Add the egg, milk and peanut butter mixture and whisk together, until smooth.
2. Heat a knob of butter in a large non-stick frying pan on medium heat. Cook ¼ cups of batter for about 2 minutes each side, until golden and cooked through.
3. Serve pancakes topped with whipped butter and stewed blueberries.
4. Whipped butter: using electric hand-held beaters, beat butter, vanilla and honey together on high speed for about 2 minutes, until pale and creamy.