Ingredients

Step by step

1. For the peanut crumble, preheat the oven to 160°C, fan 140°C, gas 3 and line a baking tray. Whisk the egg white to soft peaks, then add the nuts and toss thoroughly. Combine the sugar, chilli powder, cinnamon and salt together then add to the nut mixture. Spread out evenly on the tray and bake for 35-40 minutes until golden and firm. Let cool and crisp up; store in an airtight container until needed.
2. For the chantilly cream, combine all the ingredients in a cold mixing bowl. Whisk until soft peaks are formed, and store in the fridge until ready to serve.
3. For the pancakes, sift the flour, baking powder and a pinch of salt into a bowl. Blend the plantains or bananas to a smooth purée with the milk.
4. If making fried plantain slices to serve, cut the extra plantains into discs and fry in oil over a medium-high heat for 1-2 minutes each side until golden.
5. When ready to start cooking the pancakes (they will deflate if made ahead), add the plantain mixture to the flour mixture and mix thoroughly, then add the egg yolks and mix again.
6. In a separate clean bowl, whisk the egg whites to soft peaks. Gradually add the sugar in three stages while whisking continuously, until stiff and glossy peaks form. Add lemon juice to ensure the meringue is stable, then fold this lightly into the batter.
7. Warm a non-stick frying pan on medium-low heat. Lightly grease with oil, and ladle in 2 or 3 pancakes, to spread to about 8cm diameter each. Cook for 1 minute or until small bubbles are forming. Add 1 tablespoon of water to the side of the pan to create steam, cover the pan and continue to cook for 2 minutes.
8. Remove the lid and flip the pancakes. Continue to cook the other side for 1 minute. Transfer to a wire rack once cooked, and cover with a clean tea towel to keep warm. Repeat with the remaining batter, until you have 16 pancakes.
9. To serve, stack the pancakes and sprinkle over the bashed-up spiced peanut crumble, adding a generous scoop of the chantilly cream on top, and fried plantain slices, if you wish.
   To store

   The spiced peanut crumble keeps for up to 2 weeks in an airtight container.

More recipes by Ayo Adeyemi

Roasted butternut squash with honey brown butter

Slow-cooked lamb shoulder