We can’t believe its February already, January has flown by and we are into the second month the year. Traditionally February gets us searching for the squeezy lemon at the back of the pantry ready for pan cake day which this year falls on Tuesday 9th. But if like us over the years you fancy a change to the regular toppings such as caster sugar/lemon and chocolate, how about you make a pancake cake.
Below is a simple recipe that can be tailor made to your families favourites toppings. For the chocolate lovers you can add a couple of teaspoons of cocoa powder to the pancake mix for chocolatey pancakes.
420g self raising flour
675ml of milk
3 large free rage eggs
pinch of sea salt
2 Tsp Cocoa Powder (Optional)
Chocolate Spread (Nutella or similar)
Cream Fresh Fruit
Place the flour, milk, eggs and a pinch of salt in a bowl and whisk to a smooth batter.
Add the cocoa powder for chocolatey pancakes).
Add a small splash of oil to a small nonstick pan over a medium heat then wipe with kitchen paper.
When the pan’s hot, add a ladleful of batter, tilting the pan to spread, and cook for 2 to 3 minutes each side, until lightly golden. Set aside.
Repeat until you’ve used all the batter, stacking the pancakes to one side to cool.
Once the pancakes have cooled, whip the cream until thick and holds a peak.
Spread a blob of cream over a serving plate and pop a pancake on top and press down gently.
Spread some chocolate over the pancake and top with another pancake.
Keep doing this, alternating between cream and chocolate, until you’ve used all the pancakes.
You can even place some fruit in-between the layers.
To finish cover the cake with the chocolate spread and decorate with fresh fruit.
TOP TIP – Heating the chocolate spread makes it easier to spread, (10 second bursts in the microwave)
This can be done with any filling you like so why not try mixing it up!