Peanut Hottie Recipes

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Peanut Hottie Pancakes


  • 110g plain flour, sifted
  • Pinch of salt
  • 2 tablespoons of baking powder
  • 2 eggs
  • 200ml milk mixed with 75ml of water 2 tablespoons of Peanut Hottie Makes 12 – 14 pancakes


  • After mixing the flour, salt and baking powder into a large mixing bowl, make a well in the centre and break the eggs into it.
  • Begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl.
  • Gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).
  • Once all the liquid has been added, scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.
  • Let it rest for at least 20 minutes
  • Add Peanut Hottie – we recommend roughly two tablespoons per 200ml of pancake mix, however it’s up to you. The more you add the more peanutty your pancakes.
  • Get the pan really hot, then turn the heat down to medium and to start with, do a test pancake to see if you’re using the correct amount of batter. Two tablespoons is about right for an 18cm pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go.
  • As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.
  • Flip the pancake over – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

Serve with your choice of filling, we can recommend the following:
Chocolate sauce and banana
Chocolate sauce and raisins
Chocolate sauce