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Peppermint Crisp pancake stack


Peppermint Crisp pancake stack

Ingredients 9
Servings 4
Time 30 min

Ingredients

  • 1
    batch traditional pancakes
  • FILLING
  • 1
    can caramel
  • 250
    ml
    cream
  • 125
    ml
    plain full-cream yoghurt
  • 1
    bar Peppermint Crisp chocolate, grated
  • ASSEMBLY
  • extra whipped cream (optional)
  • 1
    bar Peppermint Crisp chocolate, roughly chopped a few fresh mint sprigs
 

Method

30 min
 

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.

 

Read more on: recipe  |  peppermint crisp  |  pancakes
 

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