Chocolate & peanut butter pancake cake
- Preparation and cooking time
- Cuts into 10-12 wedges
For the pancakes
- STEP 1
- STEP 2
Heat a roughly 20cm frying or crêpe pan over a medium heat, and, using kitchen paper, carefully wipe a little of the butter around the pan. Pour in enough batter to make a thin pancake, and cook for about 1 min on each side until golden. Slide the pancake onto a serving plate, then immediately spread with some of the peanut butter, then chocolate spread. Repeat with a second pancake, then stack this on top of the first. Continue cooking, spreading and stacking until all the batter, peanut butter and chocolate spread is used.
- STEP 3
When all the pancakes are stacked into a ‘cake’, dust the top with some icing sugar. Cut into wedges and serve topped with some squirty cream. Will keep at room temperature for up to a day.