Latest recipes

Peanut Butter and Chocolate Explosion Pancakes

Peanut Butter and Chocolate Explosion Pancakes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wow your family with this uber decadent pancake tower. It's a simple, easy way to serve up some seriously delectable peanut butter dessert lovin'!MORE+LESS-

Updated April 24, 2017

2

cups Bisquick™ Original baking mix

1

can (16 oz) Betty Crocker™ Rich & Creamy Frosting Chocolate

3/4

cup creamy peanut butter

2

tablespoons instant mocha powder

3

tablespoons chocolate ice cream syrup

1

pouch (7 oz) Betty Crocker™ Brownie Toppers™ Topping Marshmallow (optional)

8

cups chocolate covered peanut butter cups

Hide Images

  • 1

    In a blender, combine the Bisquick™, 2 cups of the milk, and vanilla. Heat a large, nonstick pan over medium heat.

  • 2

    In a stand mixer, beat together the Betty Crocker™ chocolate frosting, peanut butter, remaining 1/4-cup milk, and instant mocha flavoring.

  • 3

    Working quickly, cook the Bisquick™ batter in a skillet or griddle. Each should be roughly the same size, about 7-8 inches across. As soon as the pancake is cooked, spread 2 tablespoons of the frosting on top and continue layering hot pancakes and frosting until you run out of batter.

  • 4

    Spread one final layer of frosting over top. Place cake in fridge and allow to cool and set completely, for about an hour.

  • 5

    Just before serving, drizzle cake with chocolate ice cream topping, melted marshmallow topping, and chopped peanut butter cups. Slice and enjoy!

No nutrition information available for this recipe

More About This Recipe

  • Helloooo Gorgeous! If you aren't in the habit of talking to your food, you will be after making these inexplicably decadent fudgy PB pancakes!These ooey gooey ‘cakes are a super fun way to serve up some sweet somethings without ever turning on your oven. Here's how to make it with a box of Bisquick, a bit of frosting, and an insane amount of peanut butter and chocolate goodness!A hearty sprinkling of chopped peanut butter cup candies on top of this pancake tower, and an hour in the fridge will finish it off. Now, ok, if you haven’t already figured it out, this is definitely a dessert and not breakfast – unless you’re totes into that sort of thing!Take a bite and savor!

Peanut Butter Chocolate with Dark Chocolate Swirls


I&rsquom such an addict to Peanut Butter lately, can you imagine there were times when I didn&rsquot like Peanuts and everything related to them?! Ugh&hellip now I can&rsquot stop putting Peanut Butter into literally everything. Peanut Butter and Chocolate anyone?

Do you remember the Matcha Chocolate Recipe? Since then I love to create Chocolates that are a bit unusual. I&rsquove used Homemade Peanut Butter with reduced salt to create this Peanut Butter Chocolate with Dark Chocolate Swirls. The chocolate is rich, creamy and decadent. If you love Peanuts you should definitely give it a try :)


How to get a fluffy and not sand paper gluten-free cake

  1. Properly measure flour: Lightly spoon flour into measuring cup until it is overflowing.
  2. Then drag the backside of a knife across the top to level it off.

I cannot stress this golden rule enough. It is a huge key to successful gluten-free baking.

My birthday is coming up. Words cannot express how much I am looking forward to an actual cake for my birthday!

I’m thinking ice cream cake. Oh boy. I’ve missed ice cream cakes. Truly, I’ve missed cake with my family’s classic vanilla frosting.

On the bright side, this Low-Sugar Vanilla Buttercream tastes the same, plus it is a little bit healthier and works perfectly for dairy-free, too. This frosting makes this gluten-free chocolate cake a dairy-free cake as well! Double YEAH!


'Awesome' Peanut Butter Cup Cookies

Merry, Merry Christmas! I'll just make this short and sweet with these 'Awesome' Peanut Butter Cup Cookies! I love these sweet peanut butter treats over Christmas time! So fun to share!

They are the perfect 'pop-in-your-mouth' holiday cookie cups and so full of deliciousness! Of course, no one ever stops at one, do they? From past experience, I can attest!

I used my Thick & Soft &lsquoUltimate&rsquo Peanut Butter Cookie recipe for these lovely 'Awesome' Peanut Butter Cup Cookies. They are delectable!! Now, all you need is a mini muffin pan, the recipe, ingredients and start baking! Bring these to the party!! These ARE the party!

Merry Christmas!!

Peanut Butter Cup Love! Here's some other recipes you might adore!


Chocolate/Peanut Butter Cupcake Explosion

If you like peanut butter and chocolate together, proceed with caution because you will soon become addicted to this cupcake: Black Magic cupcakes with a Reese’s filling, topped with a swirl of peanut butter buttercream and chocolate frosting.

Ingredients

  • FOR THE CAKE:
  • 2 cups Sugar
  • 1-¾ cup All-purpose Flour
  • ¾ cups Cocoa
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 whole Eggs
  • 1 cup Buttermilk
  • 1 cup Strong Black Coffee
  • ½ cups Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 bag Miniature Reese's
  • _____
  • For Peanut Butter Frosting:
  • 4 Tablespoons Unsalted Butter, Softened
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • ½ cups All Natural, Creamy, Peanut Butter
  • 3-¼ cups Powdered Sugar
  • 1 cup Cool Whip
  • _____
  • FOR CHOCOLATE FROSTING
  • 2 sticks Unsalted Butter, Softened
  • 1 Tablespoon Milk
  • 6 ounces, weight Semisweet Chocolate Melted And Cooled Until Lukewarm
  • 1 teaspoon Vanilla Extract
  • 1-¼ cup Powdered Sugar

Preparation

Preheat oven to 350°F. Line pans with cupcake paper (I used a metallic finished one so they look more like a candy wrapper)

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla beat on medium speed of mixer 2 minutes.

Pour a little bit of batter into a cupcake wrapper, place a mini Reese’s inside, put more batter on top… and continue until all the cupcake wrappers are full.

Bake 23 minutes. Cool 10 minutes remove from pans to wire racks. Cool completely. Frost as desired.

For Peanut Butter Frosting:

In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended.

Add powdered sugar slowly, incorporating fully after each addition.

Add cool whip and beat until smooth and creamy.

In the bowl of an electric mixer, beat the butter until soft and creamy – about 3 minutes.


In need of a cake, but can&rsquot bake a thing to save your life? This banana cream icebox cake is the stuff of dreams!

With layers of graham crackers, bananas, pudding, and whipped cream, this dessert will absolutely knock your socks off. Plus, it&rsquos a cinch to make.

Just arrange all the layers, refrigerate, and you&rsquore done. Serve it to your friends, and in just seconds, poof, it&rsquoll be gone!


An Explosion of Chocolate

Slices: Chocolate Layer Cake with Peanut Butter Buttercream Filling

We were celebrating a birthday at our house this weekend. I love baking a cake for family on their special day and this was no exception. Executing on a big idea is risky. This cake was right on target for success… just until the finish line and I blew it.

I was sad and disappointed in myself and my people were sweet and kind about it. I absolutely believed them when they said, “It looks great!” … and I knew it wasn’t right.

Our family isn’t any different than most families.. we love chocolate and peanut butter. This cake is a no-brainer for winning the day and sitting around the table with a forkful of buttercream.

The sponge layers are Chocolate Layer Cake and the buttercream is the same as any other Vanilla Buttercream with about 1/2c smooth peanut butter per 2 sticks of butter. Mix well, add powdered sugar, 1t vanilla, and 1T milk. I found Kerry Gold butter measured in ounces at the store (having been used to grams when we lived in Heidelberg, this was new to my eyes).

The chocolate was saved for later when it was time to make the ganache for drizzly, drippy bits. Melted chocolate sounded like the right thing to do between layers. The 6″, double layer piece was ready for the fridge after adding filling and a crumb coat.

Once the top tier of the cake was completed, it was back to the beginning with the 9″, double layer base component.

That’s a generous layer of filling. It makes a difference on a cake like this considering the importance of both flavors working together. The melted chocolate was added to the ganache in order to not have waste. Even layers are the direct result of preparing each cake pan – measuring each cake pan – and adding the same number of grams per pan. If the pans have a different weight when empty, the same difference should still be in place when the pans are filled.

Both tiers of chocolate and peanut butter were ready for final construction. While they were setting up in the cake fridge, I made the Chocolate Ganache. Martha Stewart likes to use 63% cocao…I love a Ghirardelli Chocolate bar for the job.

For 1.5 cups of whole milk, I used 3 bars of chocolate and the remaining melted chocolate from one bar.

Under normal circumstances, I believe the infrastructure of these three bubble tea straws would have been enough to hold the cake in balance.

There’s never any doubt my Homer Laughlin Fiesta Dinnerware will handle the cake. This 12″ Cake Plate is designed to provide a stable base for whatever the baker can create… and look amazing while doing just that!

Wanting to have a waterfall look, I placed the top tier toward the back instead of center… another mistake. Nonetheless, it shouldn’t have been such a serious error.

That ganache was perfectly blended with just the right amount of whole milk and chocolate. It piped on like a dream.

The top of the cake was to be “an explosion of chocolate” … in hindsight I shouldn’t have chosen such a description. My intent was to add many types of yummy chocolate treats. In doing so, three things happened:

the weight of the chocolate added up one Kiss/Oreo/Reese Cup at a time

driving chocolate into the tier broke down the integrity of the sponge

the cardboard cake round supporting the top tier prevented longer sticks from anchoring in the base

I like the waterfall of chocolate… and it’s easy to see that the cake was listing.

  • not enough infrastructure
  • off-set to the back of the bottom tier – not enough weight displacement
  • weight of the chocolate
  • executing placement of each piece
  • cake round preventing some pieces to anchor

Good news! This cake tasted amazing! It was so delicious. At just the right angle, the leaning was less noticeable. However, we still had dinner before singing and cake I was certain gravity would take its toll. Which did happen while in the fridge… necessitating a bit of a repair/reconstruction? Anyone else ever have a moment of, “just don’t look at the back”? It was somewhat like serving the pancakes “good side up.”

Good news, I’ll try this one again soon. I hope I’ve been able to spot all the factors that contributed to … this learning moment. (I hate to say ‘cake fail’ based on taste.)

I love that my life partner and I are still expanding our love for one another.

I love that our kids visit us and we’re in each other’s lives.


Sunday Morning Banana Pancakes

peanut butter cakes must be popular at book club events, my friend court over at the fig tree served a version of peanut butter cake at her last book club- you should totally check it out!

49 comments:

That sure looks like a cake that will not last long on our table. I love the combination! Thank you for passing me the award and thank you for the very nice description of my blog. I am wrapping up a post and will definitely include this award.

It is well deserved, I absolutely love what you do over at Apron and Sneakers and was so excited to be able to share your beautiful blog with my readers :)

Thanks! I already came out with the post with the Liebster award. I also pinned this cake to my Pinterest. Hoping to bake it one day. Thanks again!

oh wow. Still an amazing recipe. Chocolate and peanut butter is the best combination ever. You are so sweet for the nomination. I am really glad you like my recipes. I love to read your posts also and can't get enough of your original recipes. xxxxx Lysa :)

I love Chocolate & PB, PB & Banana..I pretty much love PB on everything!

And yes I love visitng your blog, I hope others will love is just as much as I do :)

I almost lost it reading your description of this cake. Sounds. So. Good!

And congrats on another Liebster - well deserved!

. guess what I have an award going out to you soon, that is as soon as I get my buns in the kitchen to whip up another post today :) watch for it on Friday or early next week :)

wow girl, you don't mess around. this cake is magnificent! peanut butter and chocolate is the best combination ever.

I absolutely agree PB & Chocolate = love!

Beautiful photos and BEAUTIFUL cake! It looks incredible. Ever since I got my bundt pan, bundt cakes are ALL I want to make.

I am totally in love with bundts - so much so I "borrowed" my Mom's Bundt pan and never gave it back, they are just so fun & pretty aren't they!

This looks fantastic - I just pinned this for the next time I make dessert!! :)

You rock- from one Heather to another :)

you are such a sweetheart )
First. This cake is so amazing - it's just begging to be eaten off the screen!!
And second, thank you so much for including me in your awards. You are just a great friend overall and I'm so happy we're getting to know one another (this world is such a small place thanks to blogging )

I couldn't have thought of a better person to award this too- I have really enjoyed getting to know you I am so happy to have discovered you and your blog :)

This cake looks awesome! I have a friend who is a fan of the Reese's peanut butter cup. Maybe this will be his b-day present. Thanks for stopping by my blog as well! :)

Oooh that would be one lucky friend to receive this cake - I bet you would get friend of the year award after one bite of this cake!

how dark is that frosting.. gorgeously delicious! i love that perfect bundt. I need to get some min bundt pans next. Congratulations on the Liebster! I bet your book club members want you to make them cakes everytime now!

I know it, I love how deeply dark the frosting is it was a perfect compliment to the peanut butter cake. I am a pretty good book club attendee I always bring multiple snacks to share and always something sweet!

I lovie my mini bundt pans!

You're on a cake roll! Apparently I should be joining a book club if they all have members like you and Courtney who bring delicious treats :)
And thanks for giving me some new blogs to check out - you are just racking up those Liebster Awards - congrats!

You should totally join one or start your own - I love my book clubs, wine, food, great books and good company it doesn't get any better than that!

Congrats on the award! The bundt cake looks amazeballs. Your photography is killer!

I think that is totally perfect that you used amazeballs in your comment xoxo

Oh my goodness gracious. First of all - THANK YOU SO MUCH, GIRL! And second. that cake. That. cake.

Totally deserved Em, no need to thank me - thank you for your amazing blog!

wow, this looks amazing! drooling.

thanks Jeanine - it was so good I made it twice in one week - yep twice.

Congrats on the award :D
And congrats on not eating the entire cake in one go - I'm just saying you have a lot more will power than me )

Thanks Uru! Believe me the cake was gone within in 2 days between just the two of us :)

I am hosting book club meeting next week and was trying to think of what to make The Wormies (ie. my book club name. lol). This looks perfect. I guarantee it would be a hit. And if not, I'll eat it all. *HAH* I love chocolate and peanut butter! Great post sweetie! xoxo

YAY! Are you going to discuss Glass Castle at this meeting - if so I can't wait to hear how everyone else liked it and I hope they like the cake as much as my group did!

great pics on your website and this cae looks wonderful

i am going to make this today it looks wonderful a giant reeses pieces in a cake you are right nothing better then chocholate with peanut butter to end a great bbq meal.

Thank you Alan! I never thought of this cake in that way- a giant reeses cake, I like it!

I love this photo essay of a bundt cake. PB and chocolate. the perfect marriage. The photos are exquisite. Congrats on the Leibster.

I Like it Photo Essay - FUN!

Wow, the cake looks delicious! Love the blogs you picked for the liebster award - always so nice to find some more to add to my reading list!

Thanks Maggie! I always enjoy finding new blogs- I have become close with a few bloggers that i met through the liebster award :)

Omg. this cake looks so good!! Love the chopped nuts that you used for garnish. I so need to invest in a bundt pan so I can try this out.

Thanks Lauren! You must really love the chopped peanut look, I remember you commenting that you really loved the chopped peanuts on the PB & J Cupcakes back in September :)

You totally need to get a bundt pan and start garnishing with chopped peanuts!

Thank you for nominating me! I better start with my list tomorrow! :)

You totally deserve this Kathy- you are already so talented at such a young age :)

I found your recipe after I decided I wanted a peanut butter bundt cake for a special occasion. We were having non-vegan guests and one of my kids doesn't like chocolate, so I was also trying to find a dessert that everyone would like. The cake was moist and delicious and not too sweet. The texture was perfect. I made a chocolate ganache and poured that over 3/4 of the cake and a quick glaze over other 1/4 (for the kiddo who hates chocolate). I am sure this recipe will become a family favorite. Thanks for creating and sharing your recipe!

That makes me so happy to hear! Thank you for coming back & sharing your thoughts, this is one of my favorite cakes to make also, I love the ganache you came up with sounds amazing!


Salted Dark Chocolate Peanut Butter Sauce – Dairy Free

Today’s recipe is a fuck-me-that’s-good (sorry mum) salted dark chocolate peanut butter sauce which could easily tempt you into eating the entire bowl with a spoon before it gets to the table. Glossy, silky dark chocolate mixed with peanut butter and a hint of salt to offset the sweetness makes for an unapologetically decadent dairy free sauce. Make as much as you desire, just don’t expect there to be any leftovers.

Crowd Pleaser.

Everything I read about blogging seems to extol the virtues of finding a niche, how that’s the key to good blogging and finding success, because you can build an audience within that niche. Of course there’s a lot of truth in that, because if I only post recipes for spaghetti bolognese and peanut butter then I’m never going to stand out from the crowd. I always try to keep one eye on the use of healthy, progressive ingredients in my recipes, leaning towards putting a contemporary twist on things to make the dish slightly unique, normally in acknowledgment of the culinary zeitgeist. I always try to look where things are going, rather than where they been.

But occasionally I do something just because I know it’s going to taste awesome. Not because it’s unique, healthy or a twist on anything, but simply because some ideas and flavours which come into my head are clearly so special that I just HAVE to put them on my blog and to hell with Google being full of them already. These are often ideas that come to me in the middle of the night, or whilst driving to a meeting, based on experiences I’ve had, foods I’ve eaten and flavours that I’ve experienced, which I’ve been so awestruck by, I just need to replicate them for you, my dear, singular reader.

At this point we see peanut butter cups enter, stage left.

Salted Sweetness.

Ever since I first became conscious of the idea of sweet tasting ingredients mixed with salty ones several years ago on Holiday in India (see my post on Sweety Salty Fresh Lime Soda for the full background), I’ve been a huge proponent of this juxtaposed flavour combination. It really does taste damn good, you only need to witness the recent explosion of salted caramel and similar ideas to see how zeitgeisty this popular concept is.

I have a friend (shock!) who for the past few years would regularly bring stocks of Justin’s Dark Chocolate Peanut Butter Cups back from the USA. They are simply one of the most incredible flavour experiences, sumptuous, rich, velvety, dark chocolatey, salty, peanutty little cups of pure pleasure and basically everything you could want from a bite size chocolate snack. It’s lucky that the supply was strictly rationed, because ‘restraint’ is not a word which these delicacies encourage the use of.

Flavour Twins.

Since becoming slightly addicted to this flavour I wanted to create the peanut butter cup feeling, without having to rely on a return trip to LA to fulfil the desire. I also prefer to keep things simple, so decided that rather than working to create a full replication of the little cups, I would make a sauce that had all those amazing flavours but which could be applied wherever and however I wanted, either slathered across whatever my dessert of choice might be that week or eaten with a spoon if I felt the need to wind up the guilt factor to even higher levels.

Very recently I published a recipe for Spelt Pancakes and I thought it could be the perfect recipe to demonstrate the sheer awesomeness of this sauce, pancakes topped with a banana then smothered in the sauce. But I was wrong. This sauce is infinitely too decadent and rich for a mere banana. It made the banana seem like a shallow, savoury base, rather than the sweet, textural addition I was hoping for. This sauce is in the big league. It’s richness and flavour will trample over most other things so works amazingly well with either very simple bases, such as vanilla ice cream, or with equally rich and sweet ones, such as a chocolate cake, which would be amazing served with this sauce and ice cream on the side. Or chocolate brownies topped with this sauce. Mmmmm.

Salted Dark Chocolate Peanut Butter Sauce.

Which takes me back to my first point. Describing a decadent, thick, dark chocolate sauce as healthy would be a step too far, however I have eschewed refined sugar, using agave syrup most sparingly for sweetening the sauce, just enough to balance out the bitterness of the chocolate. I also felt almond milk would be a good, dairy free addition for providing the fluidity, whilst adding it’s own nutty sweetness to the sauce at the same time. Which makes it a no added sugar, no refined sugar, dairy free sauce which has worked beautifully, so incredibly tasty that without doubt it features in my hall of fame of recipes I’ve created for you.

I hope you enjoy it just as much as I have, and that you manage to leave some for your friends or family, unlike me.


Salted Dark Chocolate Peanut Butter Sauce

Serves 4
Takes 20 minutes
Uses a saucepan and glass bowl

PDF recipe card to download or print

Ingredients

50g good quality dark chocolate (70%) broken into small pieces
2 tablespoons agave syrup
75ml almond milk
3 tablespoons peanut butter
1/4 level teaspoon course sea salt (be careful, don’t add any more than this)

Directions

As soon as it’s just melted, add the peanut butter, syrup and salt, then mix it all together until combined. Turn off the heat, add a few splashes of the almond milk and mix well. When combined, add some more. Repeat, adding small amounts of the almond milk at a time until it’s all combined and you have a thick, glossy sauce.

You can serve immediately, or you can leave it to cool, at which point it will thicken. It will also store well if left covered in the fridge, you can always reheat using a bain marie before serving.


Peanut Butter Explosion ABS Protein Pancakes

If you’re a peanut butter lover, than this recipe is totally for you! This peanut butter explosion pancake recipe uses ABS chocolate chip pancake mix to give the perfect blend of chocolate and peanut butter…who doesn’t love that? Enjoy this sweet treat without feeling like you cheated your diet. This recipe is free of refined sugars, artificial ingredients, and is 100% gluten free. Enjoy this high protein recipe for breakfast, lunch or dinner. I swear you’ll think this was dessert.

Ingredients:

I serving of ABS Pancakes

Peanut Butter Whipped Cream: (2 Tbsp. per pancake)

  • 1 can of full fat coconut milk
  • 1 Tbsp. Peanut butter
  • 1 Tbsp. peanut butter powder
  • 1 Tbsp. pure maple syrup
  • ½ tsp pure vanilla extract
  • 1 pinch of sea salt
  • Refrigerate your coconut milk upside down overnight.
  • Open the coconut milk without shaking, and spoon out the hardened part of the milk, leaving the liquid behind. Add to a chilled bowl, or food processor.
  • Add in remaining ingredients, and beat for 30-60 seconds until a mouse forms.
  • Scoop 2 Tbsp. of the peanut butter whip per pancake. Save the rest in the fridge.

Peanut Butter Fudge: 2 cubes per serving

  • Simply place the peanut butter, and coconut oil into a microwave safe bowl, and microwave for 20 seconds.
  • Stir until smooth.
  • Add in a pinch of sea salt.
  • Pour the mixture into an ice cube tray, and freeze for 30 minutes.
  • Pop the frozen fudge out of the ice cube tray, and cut into small cubes to use as a pancake topper. (2 cubes per serving) Freeze the leftovers.

Cals: 480 Fat: 28g Fiber: 10g Pro: 41g Carbs: 25.6g Sugars:6.5g Cals: 480 Fat: 28g Fiber: 10g Pro: 41g Carbs: 25.6g Sugars:6.5g

To assemble the pancakes, top with 2 Tbsp. of peanut butter whip, and 2 sliced cubes of peanut butter fudge.

Calories: 480 Fat: 28g Fiber: 10g Protein: 41g Carbs: 25.6g Sugars:6.5g

Cals: 480 Fat: 28g Fiber: 10g Pro: 41g Carbs: 25.6g Sugars:6.5g

Cals: 480 Fat: 28g Fiber: 10g Pro: 41g Carbs: 25.6g Sugars:6.5g


Sweet Pancake Fillings

1. Chocolate Chip, Peanut Butter and Banana

2. Sugar and lemon

3. Blueberry Pancakes

4. Banana and Brazil Nuts

5. Rhubarb Compote with Crème Fraiche 6. Crepe Suzette

Savory Pancake Fillings

7. Goat’s Cheese and Rosemary

8. Tomato and mushroom

9. Arnold Bennet Style

Smoked fish, crisp and creamy cheese, with a hint of onion. Savoury pancake heaven! This isn’t so much of a topping as a pancake bake. Once you have created your pancakes use them to line a baking dish. Spoon your Arnold Bennet filling onto them and top with another layer of pancakes and a little sauce. Bake until the top goes brown. OK, we know its more like a pie, but when you have served this up and are getting ready to tuck in, tell us that you still care.

10. Bacon and Egg Potato Pancakes

Bacon and eggs, with pancakes? Why not? You can opt for normal pancakes, but for something a bit more substantial add a couple of potatoes worth of mash to your batter and mix well. Cook both sides in exactly the same way as you would normal pancakes, until the bottoms are brown and crisp. The only thing you’ll have to decide on is whether you are going for red or brown sauce.

11. Spicy Vegetables Fajitas

Don’t be limited by a lack of wraps. Pancakes make the ideal home for a healthy (and maybe spicy) filling that is packed with flavour and texture. It’s good for vegetarians too. Combining the tang of tomatoes with a small chopped onion and whatever crunchy vegetables you can muster, add a large spoonful of low fat natural yoghurt and some chopped herbs. We won’t advise eating it with your fingers as it is a bit floppy.



Comments:

  1. Tahu

    You, by chance, not the expert?

  2. Vurn

    Thanks for the article, you write well!

  3. Thoma

    Sorry, but this is not exactly what I need. There are other options?

  4. Lalor

    Why don't you make a section - a directory of subject articles?

  5. Binge

    Opportunity topic

  6. Brarg

    I consider, that you commit an error. I can defend the position. Write to me in PM, we will talk.



Write a message