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Chef’s Recipe: Peanut Butter and Raspberry Jam Pancakes

8th Feb 2018

With pancake day fast approaching (Tuesday 13th February), this week we give you a delicious alternative to the traditional British pancakes from the kitchen of Gordon Ramsay – a delicious Peanut Butter and Raspberry Jam pancakes.

Alternatively, you are invited to dine in one of a selection of Gordon Ramsay’s UK restaurants such as: Bread Street KitchenHeddon Street Kitchen, London House, Maze, Maze Grill Mayfair, Maze Grill Park Walk, Maze Grill Royal Hospital Road, Petrus, The Narrow, Plane Food, Union Street Cafe and York & Albany and enjoy a complimentary glass of fizz or a complimentary cocktail of the week at The Savoy Grill as a Luxury Restaurant Club member – simply download the free app here.

Recipe: Peanut Butter and Raspberry Jam Pancakes


250g Peanut butter, smooth or crunchy

5 eggs

4 tbsp natural yoghurt

3tbsp Raspberry Chia Seed Jam, plus extra for serving

1 tbsp rapeseed oil, for frying

4 bananas, peeled and sliced

Maple syrup, to serve (optional)



Mix the peanut butter, eggs, yoghurt and raspberry jam together in a bowl until well combined. The mixture should be a thick dropping consistency.

Place a large frying pan over a medium heat. Add the rapeseed oil and head, swirling around the pan to coat. Add a heaped tablespoon of the mixture into the pan and spread until the thickness of a Scotch pancake. Cook for 2-3 minutes, until lightly covered, then turn over and repeat on the other side.

Keep the pancakes warm in a low oven or wrapped in a tea towel while you cook the rest of the mixture.

Serve with the sliced banana and extra dollop of jam, as well as a drizzle of maple syrup, if desired.


Recipes extracted from Gordon Ramsay’s Ultimate Fit Food by Gordon Ramsay, published by Hodder & Stoughton, £25

Photographer: Jamie Orlando Smith






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