Double Daydream Chocolate Pancake Stack
with Hazelnuts
Take brunch to new heights with this Gravity-defying Double Chocolate Pancake Stack.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
40 grams
Hazelnuts
(Contains Nuts May contain Nuts)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
90 grams
White Chocolate Chips
(Contains Soya, Milk)
150 grams
Creme Fraiche
(Contains Milk)
8 unit(s)
Pancakes
(Contains Milk, Egg, Cereals containing gluten)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7 for the pancakes.
b) Roughly chop the hazelnuts and combine with 1 tbsp of each type of chocolate chip, then set aside.
c) In a small saucepan, on medium heat, gently bring the creme fraiche to a simmer, 2-4 mins.
d) Meanwhile, pop the remaining chocolate chips and white chocolate chips into 2 separate small bowls.
a) Pop the pancakes onto a baking tray and into the oven to warm through, 2-3 mins. TIP: Use 2 baking trays if necessary.
b) Once the creme fraiche has warmed, divide it equally between the 2 small bowls of chocolate chips.
c) Mix the chocolate and creme fraiche together until the chocolate is fully melted and combined, 1 min.
a) When the pancakes have warmed through, start to build your stack!
b) Spread the white chocolate ganache evenly over half the pancakes, then spread the milk chocolate ganache evenly over the remaining pancakes.
c) Layer the pancakes, alternating between milk and white chocolate, to create 2 stacks, then transfer to 2 serving plates.
d) Sprinkle over the chopped hazelnuts and chocolate chips to finish.
Enjoy!
