Chef’s Recipe: Peanut Butter and Raspberry Jam Pancakes

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 Kitchen, Heddon 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

INGREDIENTS:

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)

METHOD:

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.

Enjoy!

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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