GORDON RAMSAY'S PB&J PANCAKES ARE THE PERFECT 'GUILTY-FREE' AND 'SWEET' WEEKEND TREAT

This recipe is the ultimate mash up of two classic comfort foods.

Combining the staple sandwich with the favourite brunch food, Gordon Ramsay's peanut butter and raspberry jam pancakes are the perfect weekend treat.

Other indulgent breakfast recipes you can try this weekend include shakshuka, a North African dish with eggs poached over a simmering spiced tomato mixture; date squares, the perfect sweet treat to break your Ramadan fast; Irish soda bread, which pairs perfectly with a cup of coffee or tea; or these Elvis-inspired overnight oats with peanut butter and banana.

READ MORE: Gordon Ramsay's Indian-inspired scrambled eggs has a spicy twist

Ingredients

  • 250 ml peanut butter, smooth or crunchy
  • 5 eggs
  • 60 ml natural yoghurt
  • 45 ml Raspberry Chia Seed Jam, plus extra for serving
  • 15 ml rapeseed oil, for frying
  • 4 bananas, peeled and sliced
  • Maple syrup, to serve (optional)

Instructions

  1. Mix the peanut butter, eggs, yoghurt and raspberry jam together in a bowl until well combined. The mixture should be a thick dropping consistency.
  2. Place a large frying pan over a medium heat. Add the rapeseed oil and heat, swirling around the pan to coat. Add a heaped tablespoon of the mixture to the pan and spread until it is the thickness of a Scotch pancake. Cook for 2-3 minutes, until lightly coloured, then turn over and repeat on the other side.
  3. Keep the pancakes warm in a low oven or wrapped in a tea towel while you cook the rest of the mixture.
  4. Serve with the sliced banana and extra dollops of jam, as well as a drizzle of maple syrup, if desired.

This recipe was originally published in Gordon's book, Gordon Ramsay Ultimate Fit Food, and is also available on his website.

2024-04-13T08:07:34Z dg43tfdfdgfd