1 1/3 cups (200g) self-raising flour, sifted
1 tsp baking powder
1/2 tsp allspice
2 tbs caster sugar
2 tbs crunchy peanut butter, plus 1/2 cup (140g) extra
2 eggs, lightly beaten
2 tbs runny honey, plus extra to serve
3/4 cup (185ml) milk
Unsalted butter, melted, to brush
100g sour cream
1/4 cup (60ml) thickened cream
- In a large bowl combine flour, baking powder, allspice, sugar and 1/2 tsp salt flakes. Make a well in the centre and add peanut butter, eggs, 2 tbs honey and milk, and whisk until combined.
- Heat a non-stick frypan over medium- low heat and brush with butter. Add 1/2 cup pancake batter to the frypan and cook for 3-4 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter.
- Meanwhile, place sour cream, thickened cream and extra 1/2 cup (140g) peanut butter in the bowl of a stand mixer with the whisk attachment and whisk until soft peaks.
- Top pancakes with peanut butter cream and drizzle with extra honey. Scatter with blackberries to serve.