26 February 2017

Banana, Chocolate and Peanut Butter Pancake Stack

Disclaimer: Sponsored Post 
Aldi very kindly provided me with the ingredients to bring this post together.
All comments are completely my own.

American style pancakes are my favourite. Don't get me wrong, those thin, French Crepe style pancakes have their place, but sit a stack of fluffy, thick, almost spongy American pancakes in front on me and you can call me your girl!

So often eaten with crispy bacon and dripping in maple syrup of pancake syrup, these pancakes are to die for. Today I have put a spin on the traditional and turned breakfast into a dessert. Toady with the help of Aldi,  and their advocacy programme, I am going to show you how I use Aldi products in everyday ways. Regulars round these parts will know Aldi feature heavily in my baking on a budget theme and today is no different. 

An easy peasy recipe that uses up a ripe banana and maybe gets you one of your five a day (or at least pretends you are anyway) these pancakes are the perfect excuse to blow out this Pancake Tuesday!!

Fluffy buttermilk pancakes, slathered in hot chocolate fudge sauce, drippy peanut butter and a whirl of cream for good measure, they sure won't disappoint! The recipe for the pancakes is so simple to follow and once made you can dress them up or down how you like. There are no right or wrongs here.. sprinkle a few blueberries onto the uncooked side right after you've poured the batter onto the pan. Keep them plain and enjoy with some Greek Yoghurt and Maple Syrup or toss on a few chocolate chips in the same way you do the blueberries.

The possibilities are endless. 

Banana Pancakes

225g plain flour
1 tbs baking powder
pinch of salt
1 tsp caster sugar
2 large eggs, free range, beaten
1 ripe, mashed banana (you can omit the banana and just have buttermilk pancakes)
30g salted butter, melted
300ml buttermilk

Cooking spray/ oil/ butter for frying.

There is no easier way to make these then to put every single ingredient into a bowl and either mix together using an electric hand mixer or by hand. Continue mixing the batter together until it is thick and pour-able, you may need to add a tad more milk.

Transfer the batter from the bowl to a jug, for ease of pouring onto the pan. Leave to stand for 20 minutes.

Warm the pan on the hob and spray with cooking spray or brush lightly with butter/oil. Over a medium heat (turn heat down if pancakes start burning) pour about 60ml of batter onto the pan. Once the up turned side of the pancake starts popping bubbles and looks like it's lost the wet batter look, about 1 minutes, it's time to flip over and cook that other side.

Chocolate Fudge Sauce

200g dark chocolate
100ml double cream

Break the chocolate up and pop into a heat proof bowl. Put the cream into a pot and heat until just before the boil, small bubbles bursting in the top. Once the cream is heated, pour it in over the chocolate and cover the bowl with a plate. Allow the cream to melt the chocolate. Once melted stir the whole thing together and leave to stand to thicken up.

Putting it altogether

Heat the peanut butter in the microwave for a couple of seconds to make it runny. Layer the pancakes, sandwiching each layer with some chocolate sauce and peanut butter.  Repeat until you have exhausted all the pancakes.. top with whatever topping you have left over, garnish with some fresh whipped cream and sprinkle on some peanuts and chocolate chips.


Tell me how you are having your pancakes? I love to hear how others enjoy their food...

1 comment:

  1. Oh yummy! I'd forgotten it was pancake day this coming week.


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