Peppermint Crisp pancake stack

Drum
8-10 servings Preparation: 30 mins, Cooking: 30 mins By Esther Malan
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Tap for method

Ingredients (8)

traditional pancakes
410 g canned caramel
250 ml cream
125 ml plain fullcream yoghurt
49 g Peppermint Crisp chocolate — grated
extra-whipped cream — optional
49 g Peppermint Crisp chocolate — roughly chopped
mint sprigs
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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. In a separate bowl, 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 extra whipped cream over (if using). Sprinkle the chopped chocolate on top and garnish with mint. Slice carefully and serve.

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