Peanut Caramel and cream cheese go very well together, and make for a very luxurious filling for pancakes. For extra decadence, drizzle some melted jam into the mix. To top it off, scatter over some crushed salted peanuts fried in butter.
Peanut Caramel Cream Cheese Pancakes Recipe
Ingredients
for the pancakes
- 3 large eggs
- 250 g plain flour
- 450 ml milk
- 1 pinch sea salt
- butter, for frying
for the filling and topping
- 150 g cream cheese
- 75 g peanut caramel
- 3 tbsp jam, melted
- 4 tbsp salted roasted peanuts
- 1 tsp icing sugar
Method
-
Crack the eggs into a bowl, add the flour, a splash of the milk and salt. Mix until you have a perfectly smooth consistency. Now add the rest of the milk in stages, mixing to get a smooth texture in between each stage.
-
Roughly chop or crush the peanuts and fry them with a little butter until golden, then set aside for later.
-
To make the cream cheese filling, put the cream cheese and Peanut Caramel in a mixing bowl and stir until thoroughly combined. Place in the fridge whilst you make the pancakes.
-
To cook the pancakes, get your frying pan nice and hot before adding a knob of butter. Once the butter has melted, pour in a ladleful of batter whilst carefully tilting the pan to ensure that a nice even spread is achieved. Fry for a few minutes on each side, until golden. Put on a plate in a low oven or plate warmer tray to keep warm whilst you cook the rest of the batch.
-
To serve, spread about 2 tbsp of the cream cheese filling on each pancake, and a little drizzle of the melted jam. Roll the pancake up and optionally cut in half to serve before garnishing with the chopped roasted peanuts and a little dusting of icing sugar.
