Peppermint Crisp pancake stack

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


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


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.


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.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


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.