Name: Choc chip, peanut butter & banana pancake filling
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: British
Ingredients: 6 tbsp smooth peanut butter; 2 tbsp icing sugar; 2 tbsp milk; 50g chocolate chip; ½ banana sliced; a few chopped peanuts to serve (optional)

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Choc chip, peanut butter & banana pancake filling

Choc chip, peanut butter & banana pancake filling

Good Food team

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Serves 4

Easy

Prep: 5 mins

No cook

A star rating of 4.3 out of 5.7 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

6 tbsp smooth peanut butter
2 tbsp icing sugar
2 tbsp milk
50g chocolate chip
½ banana

sliced
a few chopped peanuts

to serve (optional)

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Nutrition: per serving

kcal621
fat34g
saturates13g
carbs64g
sugars44g
fibre3g
protein14g
salt0.4g

low

Method

step 1

Prepare a warm batch of pancakes using one of our recipes (see 'Goes well with) or a ready-made pack of sweet pancakes.
step 2

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

RECIPE TIPS

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.

Recipe from Good Food magazine, February 2012

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A star rating of 4.3 out of 5.7 ratings

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