Ingredients

300g Coop self raising flour
1 tsp baking powder
3 tbsp Fairtrade caster sugar
2 large local eggs, beaten
300ml local semi-skimmed milk
350g strawberries
3 heaped tbsp Coop smooth peanut butter
10g local unsalted butter
40g Coop roasted and salted peanuts, roughly chopped

Method

1. Put the flour and baking powder in a bowl and stir in 1 tbsp of the sugar. Add the egg and a splash of milk, mix until smooth, then whisk in the remaining milk.

2. For the ‘jelly’, set 4 strawberries aside and roughly chop the remainder. Cook in a saucepan with the remaining sugar over a gentle heat, stirring frequently until the sugar has dissolved and the strawberries are softened and juicy. Bring to the boil and cook for 1-2 mins to reduce a little. Set aside.

3. Heat a non-stick frying pan set over a medium-high heat, then ladle in large spoonfuls of the batter. Leave until bubbles appear, then flip over and cook until golden. Keep warm while you make more pancakes — you’ll need 16 in total.

4. Heat the peanut butter and butter in a pan until warm and runny, and halve the reserved berries. Stack 4 pancakes on each plate, then drizzle with peanut butter and spoon on the jelly. Sprinkle with peanuts, then garnish with the strawberries.