American Style Pancake Stacks

For the pancakes:

1. In a large bowl, combine the flour, baking powder, sugar and salt, and stir well.

2. Make a well in the centre and add the eggs, melted butter and milk. Whisk everything together until smooth, then pour the batter into a jug for easy pouring.

3. Place a large non-stick frying pan over medium heat. Add a small knob of butter and wait until the butter has melted and is frothy.

4. Pour rounds of batter about 8cm wide into the pan, leaving space between each pancake. Cook for 1–2 minutes until bubbles appear on the surface and start to pop, then flip and cook for another minute. Repeat until all the batter is used.

5. Stack your pancakes high on a plate and add your favourite topping idea!

PB & Jam (our way)

1. For the compote, put a small pan over medium heat, add the frozen berries and cook until they’re bubbling, sticky, and jam-like.

2. Smother each pancake with a thin layer of the warm compote, then add a generous lashing of Rugged Peanut Butter. Stack the pancakes high, topping with extra compote, a healthy dollop of crème fraîche, and a sprinkling of chopped peanuts for an extra crunch.

Sweet & Spicy Fried Chicken

1. Prepare and cook the Buttermilk Chicken Strips.

2. In a jug, mix together the peanut butter, maple syrup and water until you have a pourable sauce. Sandwich slices gherkins between each pancake layer, then top with the chicken strips. Liberally pour the Hot Jalapeño sauce over the stack, then sprinkle with spring onions, chives and crispy onion as a final flourish.

Candied Everything Bagel Bacon

1. Mix together then Everything Bagel Peanut Butter and maple syrup, then brush the mixture over the slices of bacon. To grill: Cook over medium heat for 5–6 minutes, making sure the slices don’t overlap. To air fry: Preheat to 200°C, arrange the slices without overlapping, and air fry for 6–8 minutes, or until the edges are crispy.

2. Spread each pancake with a generous layer of smashed avocado, then top with a slice of bacon and repeat until you have completed your stack, then top with the remaining bacon slices. Sprinkle with chives and drizzle with a touch more maple syrup if you fancy.

Banutty

1. Peel and slice the bananas into rounds. In a large pan over moderate heat, melt the sugar. After 1–2 minutes, it will start to caramelise around the edges. Stir with a wooden spoon until it turns a golden amber colour, being careful not to burn.

2. Remove the pan from the heat and stir in the butter and 2 tbsp cold water to stop the cooking. Add half of the banana slices, cut side down, and return to the heat. Cook for 1–2 minutes, then turn over so the bananas take on the caramel colour.

3. Spread your pancakes with peanut butter, alternating between Chocolate and Almost Smooth. Top with the remaining banana slices. Finish with the caramelised bananas, a generous dollop of crème fraîche, and a sprinkling of dark chocolate chunks.