Easy peanut butter sauce for ice cream, pancakes, or waffles

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Spoil someone special with these decadent chocolate pancakes with chocolate chips and homemade peanut butter sauce. Ideal for brunch or an indulgent breakfast in bed, these sweet pancakes are sure khổng lồ please.

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nhatroso.combine peanut butter, brown sugar, cream and maple syrup in a small saucepan and heat over low heat, stirring continuously for 3 minutes or until smooth và sugar has dissolved.Pour into a serving jug, cover and set aside. Sauce should have a thick pouring consistency. If it benhatroso.comes too thick, stir in a little water or cream lớn loosen the saucePour into a serving jug, cover và set aside
Store peanut butter sauce in a sealed container in the refrigerator for up lớn one week. Just before serving, warm over low heat or in the microwave, adding a tablespoon or so of cream or milk khổng lồ get a pouring consistency.
Sift flour, sugar, cocoa powder, salt & baking powder together in a medium bowl. Mix well. Make a well in the centreWhisk together eggs, vanilla and milk in a small bowlPour into the dry ingredients, along with melted butter. Set until just nhatroso.combinedFold in choc bits and set aside lớn rest for 10 minutesHeat a non-stick frying pan over medium-low heat and add a little melted butter. Swirl until it begins to foamUsing a ⅓ cup measure, scoop pancake batter into hot frying pan. Cook 2 minutes or until bubbles form & burst on the đứng đầu of the pancake. Turn over and cook for a further 1 minutePlace cooked pancakes into a large baking dish and cover with foil. Keep warm in a low oven while cooking remaining pancakesServe pancake stacks topped with sliced bananas, whipped cream & drizzled with the warm peanut butter sauce. Garnish with grated dark chocolate
Wrap leftover cooked pancakes in cling film và refrigerate for 2-3 days. Reheat in the microwave in 30 second bursts until warmed through.