Build-your-own chocolate & peanut butter pancake cake

CUTS INTO 10-12 wedges PREP 1 hr COOK 1 hr EASY V 200g peanut butter 200g chocolate spread icing sugar and squirty cream,

to serve

For the pancakes 5 eggs 750ml milk 250g plain flour 50g butter

1 First, make the pancake batter. Tip the eggs, milk, flour and a pinch of salt into a blender and blitz until smooth. Alternatively, whisk the eggs and flour together until smooth, then slowly whisk in the milk and a pinch of salt, then tip into a large jug. 2 Heat a roughly 20cm frying or crêpe pan over a medium heat, and, using kitchen paper, carefully wipe a little of the butter around the pan. Pour in enough batter to make a thin pancake, and cook for about 1 min on each side until golden. Slide the pancake onto a serving plate, then immediately spread with some of the peanut butter, then chocolate spread. Repeat with a second pancake, then stack this on top of the first. Continue cooking, spreading and stacking until all the batter, peanut butter and chocolate spread is used.

3 When all the pancakes are stacked into a ‘cake’, dust the top with some icing sugar. Cut into wedges and serve topped with some squirty cream. Will keep at room temperature for up to a day.

PER SERVING (12) 380 kcals • fat 23g • saturates 8g • carbs 30g • sugars 13g • fibre 2g • protein 12g • salt 0.4g