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Lyle’s Peanut Butter Pancakes with Salted Caramel Popcorn Sauce

Prep

20 min

Bake

20 mins

Serves

Difficulty

Easy

About

Yes, indulgent! And yes, delicious!!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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Instructions

Step 1

Preheat the oven to150°C/Fan 130°C/Gas Mark 2.

Step 2

Put the flour, peanut butter powder, 2tsp Tate & Lyle Muscovado Sugar and salt into a large mixing bowl. Crack in the eggs and add the yoghurt and milk. Use a whisk to beat the ingredients together to make a smooth batter.

Step 3

Heat a non-stick frying pan over a medium heat. Add 2-3 drops of oil. Ladle in about one-eighth of the batter and cook gently until bubbles appear and set on the surface after about 1 minute. Flip over to cook the other side, then transfer to sheets of kitchen paper. Make 8 small pancakes altogether, adding a few more drops of oil to the frying pan with each one.

Step 4

Stack the pancakes on a heatproof serving plate, cover with foil and place in the oven to keep warm while you make the sauce.

Step 5

Put the Lyle’s Golden Syrup into a saucepan with the Tate & Lyle Muscovado Sugar, butter and peanut butter. Heat gently until melted and smooth, then cook over a low heat for 1-2 minutes. Add a handful of the popcorn.

Step 6

Serve the pancake stack with extra popcorn, with the sauce poured over them. To serve, cut the stack into wedges with a sharp knife and transfer to serving plates.

Ingredients

Serving

1

PANCAKES

Flour

Self raising flour

200 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

2 tsp
Salt-table

Pinch fine table salt

1
Eggs

Egg

2

Greek-style natural yoghurt

100 g
Milk

Full fat milk

300 ml
Olive-oil

Oil

1 tsp

SAUCE & TOPPING

Salted popcorn

80 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

100 g
Peanut-butter

Crunchy peanut butter

2 tbsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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