Bite into this sinful delight for a gooey, sweet experience that’ll leave you wanting more. Thin, crepe-like Dutch pancakes, or pannenkoek, are topped with chocolate sauce and peanut butter and rolled up – think min jiang kueh with a Western twist. $13, from Paddington House of Pancakes, #0235/36 City Square Mall, tel: 6612-9029
Serves 4 Recipe courtesy of Paddington House of Pancakes • To make the pancakes, mix 100g flour, 50g beaten eggs, 150ml water, 2 tsp castor sugar and 5ml fresh milk into a batter. Pour a ladle of the batter into a frying pan and move the pan around to spread the batter thinly and evenly. Cook for 1min over low heat. Flip over and cook for another minute. Repeat for the rest of the batter. • Spread 3 tbsp peanut butter and sprinkle 1 tbsp chopped peanuts on a pancake. Top with another pancake, sprinkle 3 tbsp Oreo crumbs and drizzle 3 tbsp chocolate sauce over it. • Roll up the pancakes and heat in a toaster oven for 3min until brown. Slice in half. Garnish with chopped peanuts, cinnamon sugar, and strawberry halves. Serve with a scoop of chocolate ice cream and whipped cream (optional).