Spiced peanut butter and honey pancakes with blackberries

Ingredients

• 1 1/3 cups (200g) self-raising flour, sifted
• 1 tsp baking powder
• 1/2 tsp allspice
• 2 tbs caster sugar
• 2 tbs crunchy peanut butter, plus 1/2 cup (140g) extra
• 2 eggs, lightly beaten
• 2 tbs runny honey, plus extra to serve
• 3/4 cup (185ml) milk
• Unsalted butter, melted, to brush
• 100g sour cream
• 1/4 cup (60ml) thickened cream
• 200g blackberries

Method

• In a large bowl combine flour, baking powder, allspice, sugar and 1/2 tsp salt flakes. Make a well in the centre and add peanut butter, eggs, 2 tbs honey and milk, and whisk until combined.
• Heat a non-stick frypan over medium- low heat and brush with butter. Add 1/2 cup pancake batter to the frypan and cook for 3-4 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter.
• Meanwhile, place sour cream, thickened cream and extra 1/2 cup (140g) peanut butter in the bowl of a stand mixer with the whisk attachment and whisk until soft peaks.
• Top pancakes with peanut butter cream and drizzle with extra honey. Scatter with blackberries to serve.