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PBJ-filled Scotch Pancakes

By OcadoLife
A tasty nod to two childhood faves – scotch pancakes (aka drop scones) crossed with peanut butter and jam sandwiches – these PBJ-filled Scotch Pancakes are low on mess but deliver big on surprise. They’re the brainchild…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

8 total
  • 175g self-raising flour
  • 1 tsp baking powder
  • 40g caster sugar
  • 1 large egg
  • 200ml whole milk
  • 2 tbsp unsalted butter
  • 4 tbsp peanut butter (any type)
  • 4 tsp berry jam (or compote)

Method

4 steps

  1. Step 1

    Put the flour, baking powder, sugar and a pinch of salt in a large bowl. Whisk in the egg, followed by the milk, until just combined. Set the batter aside for 20-30 mins (or leave for longer, in the fridge).

  2. Step 2

    Melt 1 tbsp butter in a non-stick frying pan over a medium-high heat. Working in batches of 2-3 pancakes at a time (don’t overcrowd the pan), add 2 tbsp batter for each pancake and cook for 1 min. Place a dollop of peanut butter into the middle of each pancake, followed by a small dollop of the jam or compote. Cover over this filling with 1-2 tsp batter, then cook for 1 min more.

  3. Step 3

    Using a spatula, flip the pancakes and cook for a final min. Transfer to a plate lined with kitchen towel and keep warm under a loose sheet of foil while you repeat with the remaining batter and filling, adding a little more butter to each batch only if needed. Serve warm.

  4. Step 4

    Recipe Tip: This recipe makes 8 pancakes. Allow extra time for resting the batter.