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Peanut butter
Fluffy Pancakes and Crunchy Peanut Choco Recipe
15 min
10 min (hors repos)
Recipe
For 4 persons :
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200g all-purpose flour
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30g sugar
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1 sachet (approx. 11g) baking powder
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1 pinch of salt
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50g melted butter
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2 eggs
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250ml milk
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In a large mixing bowl, combine the dry ingredients (flour, sugar, baking powder, salt). Gradually whisk in the eggs and milk until the batter is smooth and lump-free. Finally, stir in the melted butter.
Let the batter rest for 15 minutes at room temperature. This is the essential step to achieve that thick and “fluffy” texture.
In a lightly buttered, hot pan, pour a small ladle of batter. Cook for 2 to 3 minutes until small bubbles appear on the surface. Flip the pancake and cook for another 1 to 2 minutes on the other side.
Let the pancakes cool slightly. Stir your jar of Crunchy Peanut Choco well to evenly distribute the peanut chunks, then spread it generously between each layer of your pancake stack.
For a complete brunch and even more crunch, add a few fresh banana slices and a handful of Menguy’s Unsalted Roasted Peanuts on top of your stack. The combination of chocolate, peanut, and banana is a guaranteed winner!
