Chocolate & peanut butter pancake cake
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Chocolate & peanut butter pancake cake

By Barney Desmazery

Perfect for Pancake Day, everyone can help to make this chocolate and peanut butter pancake ‘cake’. As you cook the pancakes, let the kids spread and stack

  • Prep:1 hrs
    Cook:1 hrs
    Cuts into 10-12 wedges
  • Easy

Nutrition per serving

  • kcal 380
  • fat 23g
  • saturates 8g
  • carbs 30g
  • sugars 0g
  • fibre 2g
  • protein 12g
  • salt 0.4g

Ingredients

  • 200g peanut butter
  • 200g chocolate spread
  • icing sugar and squirty cream, to serve
  • 5 eggs
  • 750ml milk
  • 250g plain flour
  • 50g butter

Tip

TWIST IT
You can adapt this recipe with other fillings. Make your own chantilly cream for stacking the pancakes by whisking 150ml double cream with 1 tbsp icing sugar and a drop of vanilla extract until soft peaks form. Then, try these suggestions:
LEMON CREAM PANCAKE
At the end of Step 2, spread the pancakes with the chantilly cream, and dollops of lemon curd. 
ESPRESSO PANCAKE CAKE
Whip the chantilly cream with a shot of espresso before making the pancakes in step 1, then spread over the pancakes at the end of step 2, and dust with cocoa powder in step 3.

Method

  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.

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