Recipe of the Week: The PBJ

PBJ pops up in many of my recipes and dishes at the restaurant in different guises. It’s such a great combination, endorsed, of course, by the one and only Mr Presley. The crumbled shortbread adds a crunchy texture

Serves 2 (4 American pancakes)

125g (4½oz) self-raising flour
a pinch of sea salt flakes
2 eggs, separated
120ml (4fl oz) milk
10g (¼oz) butter
50ml (2fl oz) double cream
10g (¼oz) caster sugar
½ vanilla pod, seeds only
2 tablespoons peanut butter
1 tablespoon strawberry jam
5–6 strawberries
1 shortbread biscuit

Sift the flour and salt into a mixing bowl and make a well in the middle. Add the egg yolks and milk in the centre then, using a whisk, whisk the flour into them until you have a smooth batter.

In a separate bowl, whisk the egg whites until they form soft peaks. Fold them into the egg-and-flour mixture and you’re good to go.

Heat a large frying pan over a medium heat. Add half the butter and, when it’s foaming, add 2 50ml (2fl oz) ladlefuls of pancake batter (leaving a gap between them) and cook for 2 minutes, or until light brown on the bottom and starting to set on the top.

Flip over the pancakes and cook for a further minute or so, until brown on the undersides. Transfer to a plate and repeat with the remaining butter and batter to cook 2 more pancakes.

In a mixing bowl, whisk the cream, sugar and vanilla seeds together until the mixture forms soft peaks.

When ready to serve, “butter” each of the pancakes with the peanut butter, then spread over the jam. Give each one a good spoon of whipped cream, scatter the strawberries around, and finish by crumbling the shortbread biscuit and scattering over the top.

Extracted from Toast Hash Roast Mash by Dan Doherty. Available here