Peppermint Crisp pancake stack

YOU
4 servings Prep: 30 mins, Cooking: 30 mins
Rate this recipe
Two favourites in a beautiful “cake".

By Food24 March 05 2019
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

1
FILLING
1 caramel
250 ml cream
125 ml whole garlic cloves — unpeeled
1 Peppermint Crisp chocolate — grated
assembly
— optional
1 bar peppermint crisp chocolate, roughly chopped a few fresh mint sprigs
Tap for ingredients
Tap for ingredients

Method:

1. Make sure the pancakes have cooled completely – you can make them a day or two in advance.

2. Filling Using an electric beater, beat the canned caramel until smooth. Whip the cream into stiff peaks and lightly fold in the caramel, yoghurt and grated chocolate.

3. Assembly Put a pancake on a plate and spread a little filling over. Lay another pancake on top, spread filling over and keep going until you’ve used all the pancakes and filling, ending with filling on top.

4. Spoon the whipped cream over (if using). Sprinkle the chocolate on top and garnish with mint. Slice carefully and serve.



New recipes on Food24

Next Post

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.