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Choc chip, peanut butter & banana pancake filling

A sweet, sumptuous pancake filling - and a selection of some of our other favourites

  • Prep: 5 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 621
  • Carbohydrates 64
  • Saturated Fat 13
  • Sugar 44
  • Protein 14
  • Fat 34
  • Fibre 3
  • Salt 0.4

Nutrition per serving

  • Calories 621
  • Carbohydrates 64
  • Saturated Fat 13
  • Sugar 44
  • Protein 14
  • Fat 34
  • Fibre 3
  • Salt 0.4

Ingredients

  • 6 tbsp smooth peanut butter
  • 2 tbsp icing sugar
  • 2 tbsp milk
  • 50g chocolate chips
  • ½ sliced banana
  • a few chopped peanut, to serve (optional)

Tip

Lemon curd mascarpone
Put 100g mascarpone, zest ½ lemon, 1 tbsp lemon juice and 2 tsp icing sugar in a bowl and mix to combine. Swirl through 2 tbsp lemon curd, then set aside. Spoon the creamy lemony mix over 2 warm sweet pancakes and roll or fold up.

Honeycomb butter
In a bowl, bash a 40g Crunchie bar with the end of a rolling pin into chunky crumbs. Add 50g soft butter, 1 tbsp honey and a pinch salt, then tip mixture onto a sheet of cling film and roll into a sausage shape. Twist the ends to tighten, then chill for 30 mins. Top 2 warm sweet pancakes with a slice of Honeycomb butter and an extra drizzle of honey.

Creamy garlic & thyme mushrooms
Heat 1 tbsp olive oil and 1 tbsp butter in a large frying pan. Add 3 finely sliced garlic cloves and cook until golden. Tip in 250g pack sliced, mixed mushrooms, 2 tsp thyme leaves and seasoning, and cook for 5 mins. Add 100g cream cheese and stir until smooth. Divide the mix between 2 warm savoury pancakes, roll or fold up, and serve with a green salad, if you like.

Ham, spinach & gruyere
Empty a 250g bag spinach into a colander. Pour over a kettleful of boiling water and allow to stand for a few mins to wilt and cool. Squeeze out excess water, then roughly chop. Put 4 savoury pancakes on a board. Divide 4 large slices ham, 200g grated Gruyère and the spinach between them, then fold each pancake in half. Fry the pancakes in a non-stick frying pan for 2 mins on each side or until golden and crispy with a melting middle.

Method

  1. Prepare warm, sweet pancakes using ready-made pack or recipe.

  2. Mix peanut butter with icing sugar, milk and chocolate chips. Spread the choc-chip mix over pancakes. Top with banana. Fold up and sprinkle with a few chopped peanuts, if you like.

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