Peanut Butter Pancakes
Peanut Butter Pancakes:
1/3 cup smooth peanut butter
25g Lewis Road Creamery butter, diced
1 tbsp honey
150g self-rising flour
1 tsp baking powder
1 tbsp caster sugar
1 large egg
3/4 cup Lewis Road Creamery comfort milk
Vanilla Whipped Butter:
100g Lewis Road Creamery butter, softened
1 Tbsp honey
1 tsp vanilla bean paste
To Serve: stewed blueberries
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.
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.
Serve pancakes topped with whipped butter and stewed blueberries.
Whipped butter: using electric hand-held beaters, beat butter, vanilla and honey together on high speed for about 2 minutes, until pale and creamy.