Steps
- Warm 250g of crunchy peanut butter, 50g of cubed unsalted butter, and two-thirds of 6 tablespoons of maple syrup in a saucepan over low heat for 2 minutes, stirring every 30 seconds. Cool slightly.
- Mix 300g of self-rising flour, 1 teaspoon of baking powder, 1 tablespoon of superfine sugar, and 1 pinch of salt. Whisk in 2 large eggs.
- Whisk in 350ml of milk and three-quarters of the peanut butter mixture. Heat a little sunflower oil and butter in a nonstick skillet over medium heat until foaming.
- Cook 2-tablespoon portions until bubbles form on top, then flip until cooked through and golden; repeat. Gently rewarm the remaining peanut sauce if thick and spoon it over the pancakes with the remaining maple syrup.